Ingredients
1/2 cup Peanut Butter (non-chunky)
16 oz. milk chocolate frosting
4 cups heavy cream
½ cup powdered sugar
1 oz. chocolate bar
Crepes:
2 cups flour
4 eggs
1 1/2 cups milk
1 cup water
4 Tbsp. butter + more for Crepe Pan
❃❃Serves 8❃❃
Preparation
Beat heavy cream and powdered sugar to stiff peaks with a hand mixer or stand mixer.
Add Peanut Butter to one large bowl and add chocolate frosting to one large bowl.
Fold a spatula of whipped cream into the peanut butter and fold a spatula of whipped cream into the chocolate. Once lightened fold ½ of the whipped cream into the peanut butter and ½ of the remaining whipped cream into the chocolate mixture. Set both bowls aside in refrigerator.
Mix flour, eggs, milk, water and melted butter together and mix until smooth.
Cook Crepes
Set stove top heat to medium and add 1/3 cup of mixture to a non-stick skillet or crepe pan and swirl in the pan until pan is covered and crepe is thin. The edges will begin to brown, similar too pancakes, and that is the time to flip the crepe.
Remove from pan to cool and layer crepes between sheets of parchment paper.
Assemble
In a spring form pan lay the first crepe in. Top with an even layer of the chocolate filling, top with another crepe, top the crepe with an even layer of the peanut butter filling and continue this until the pan is filled to the top. The top layer should be the chocolate filling. Shave 1 oz. chocolate over the top and cover tightly with plastic wrap and refrigerate for 8-12 hours until it has time to set.
Remove the outer ring of the spring form pan and slice cake into wedges.