Banana peanut butter and chocolate crepes

These crepes were a fun holiday brunch splurge for us at the end of the month. Even though they were a splurge they still allowed us to utilize ingredients from the fridge and pantry. I didn't buy anything special for the filling. The crepe batter calls for whole milk so I had purchased a pint of that in preparation of our crepe brunch. All of those sweet things (marshmallows, peanut butter, chocolate chips, ...) were all leftover from our holiday cookie baking. We served the crepes with bacon and fresh orange. Read on to see what we did for the filling!

For the crepe batter [serves 2-3]
   3/4 cup all-purpose flour
   2 eggs
   1 cup whole milk
   1 1/2 tbsp extra virgin olive oil
   pinch of salt
   Place the flour in a mixing bowl. Add the eggs one at a time, whisking to combine. Add the milk bit by bit and whisk to combine until all the milk is incorporated. Whisk in the extra virgin olive oil and season with salt. Refrigerate overnight.

For the banana peanut butter-chocolate filling
   To prepare the peanut butter-chocolate drizzle, place a glass bowl over a pan with boiling water to create a double boiler. Warm 1/4 cup of semi-sweet chocolate chips. Once they begin to melt stir in 1/4 cup peanut butter. Stir constantly until all of the chocolate chips have melted and the peanut butter is incorporated.
   To assemble the crepes, place sliced banana down the center of the crepe and throw in some mini marshmallows. Drizzle with the peanut butter-chocolate sauce. Wrap the crepe and finish with the sauce and whipped cream.

Want more crepes? Bananas foster | Fresh strawberries | Balsamic strawberry and mascarpone | Raspberry nutella | Savory with leek and mushrooms

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