Inspired by the Nutella crepes sold on the streets of Paris, this decadent-tasting dessert packs a healthful nutritional punch.
8 2 crepes
1/3 cup of creamy peanut butter
3/4 cup of confectioners’ sugar
2 tbsp of unsweetened cocoa powder, sifted
2 cups of skim milk, divided
2 each of large eggs, lightly beat
3/4 cup of all-purpose flour
1/4 cup of light peanut butter powder (28%)
1/4 tsp of salt
- Stir the peanut butter, sugar, and cocoa powder together in a large bowl.
- Add 2 tablespoons of the milk and beat with an electric mixer on medium speed until very thick, about 30 seconds. Add 1 tablespoon of the milk and beat 30 seconds. Add 1 tablespoon of the milk and beat until thick and creamy, about 1-2 minutes; set aside.
- Start to make the crepes by combining the remaining 1 3/4 cups milk and eggs in a bowl.
- In a separate bowl, combine the all-purpose flour, peanut flour and salt. Whisk the milk mixture into the flour mixture until smooth; let rest at least 20 minutes or overnight.
- Heat an 8-inch nonstick skillet over medium. Lightly coat the skillet with cooking spray. Whisk the batter and pour a scant 1/4-cup into the skillet, tilting in all directions to evenly cover the bottom.
- Cook until the crepe is set and lightly browned on the bottom, about 1-1 1/2 minutes. Turn the crepe over and cook 20 seconds longer. Transfer to a plate and repeat with the remaining batter.
- Working one at a time, lay a crepe on a plate and spread the half closest to you with 2 teaspoons of the peanut butter mixture. Roll up jellyroll style and repeat.
Peanut flour is available for purchase online at The American Peanut Shellers Association.
Estimated Nutritional Information