Description
Silky chocolate crepes merge French finesse with American comfort, nestling creamy peanut butter marshmallow filling between delicate layers. Sweet and indulgent, these delightful treats will melt hearts with their luxurious chocolate embrace and cloud-like marshmallow center.
Ingredients
Scale
Chocolate Crepes with Peanut Butter Marshmallow Filling
Main Ingredients:
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 2 large eggs
- ¾ cup milk (180 milliliters)
- ½ cup water (120 milliliters)
- ⅔ cup creamy peanut butter
- 3 large bananas, peeled and sliced
Sweeteners and Sugars:
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- ½ cup granulated sugar
Liquid and Flavoring Ingredients:
- 3 tablespoons butter, melted
- 3 tablespoons water
- 2 large egg whites
- 1 teaspoon pure vanilla extract (for crepes)
- 1 teaspoon pure vanilla extract (for filling)
- 1 tablespoon pure vanilla extract (for bananas)
- ¼ teaspoon cream of tartar
Instructions
- Prepare the crepe batter by whisking eggs, milk (236 milliliters / 8 fluid ounces), water, vanilla extract, flour, sugar, cocoa powder, and melted butter in a large mixing bowl until achieving a silky, lump-free consistency.
- Warm a non-stick skillet over medium heat, ensuring even temperature distribution.
- Pour approximately 80-120 milliliters (1/3-) of batter into the pan, tilting and rotating to create a thin, uniform layer covering the entire surface.
- Cook the crepe for roughly 2 minutes until the top appears mostly set and edges begin to slightly crisp.
- Gently flip the crepe using a thin spatula and cook the opposite side for an additional 30 seconds.
- Transfer the completed crepe to a waiting plate and repeat the process with remaining batter.
- Create the marshmallow filling by combining egg whites, granulated sugar, and cream of tartar in a heat-resistant bowl.
- Position the bowl over a saucepan with simmering water, continuously whisking until sugar fully dissolves (approximately 2 minutes).
- Remove from heat and transfer mixture to a stand mixer, beating on high speed until the mixture becomes glossy and forms stiff peaks (6-7 minutes).
- Incorporate vanilla extract and creamy peanut butter, blending until just combined.
- Prepare caramelized bananas by mixing brown sugar, water, and vanilla extract in a small bowl.
- Heat a skillet over low temperature and gently cook banana slices in the brown sugar mixture, stirring carefully until they develop a golden, caramelized exterior (3-4 minutes).
- Spread or pipe the peanut butter marshmallow filling along the center of each chocolate crepe.
- Roll each crepe into a compact cylinder approximately 2.5 centimeters (1 inch) in diameter.
- Garnish the crepes with the warm caramelized banana slices and serve immediately.
Notes
- Whisking ingredients thoroughly ensures a smooth, lump-free crepe batter for perfect texture and consistency.
- Swirling the pan quickly and evenly helps create thin, delicate crepes with uniform thickness.
- Cooking crepes requires gentle heat and precise timing to avoid burning while achieving a light golden color.
- Marshmallow filling stabilizes with constant whisking over simmering water, creating a glossy, stable meringue-like texture.
- Caramelizing bananas adds depth of flavor and transforms simple fruit into a rich, decadent topping that complements the chocolate crepes.
- Rolling crepes tightly and topping with caramelized bananas creates an elegant presentation that looks professionally prepared.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 465 kcal
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 110 mg