Chocolate Crepes with Peanut Butter Marshmallow Filling |Cooking With Amanda

Chocolate Crepes with Peanut Butter Marshmallow Filling Photo

A lot of people went quite nuts for these Amaretto crepes with cranberry-raspberry sauce, myself included. Call me crazy, but if you like something, and I like something, I'm going to keep making them. Ask, and you shall receive. Well, you didn't ask in so many words, but I still got the message that crepes are a winner.

I couldn't agree more! I hadn't made them in years and I forgot that they are actually pretty easy. They're a little intimidating because of the whole "they're fragile and they'll tear" thing, but they were a lot easier than I remembered. Although, the last time I'd made them was when I was about 13. That was then, this is now, and crepes are not that hard!

Chocolate Crepes with Peanut Butter Marshmallow Filling Picture

They're also incredibly delicious... kind of fancy and elegant. It feels a lot more special and novel to whip up crepes on a weekend instead of pancakes or waffles. I love pancakes and waffles too, but crepes are special and distinctive.

These chocolate crepes with peanut butter marshmallow filling and caramelized bananas are a lot of flavors in one. My reasoning was this: peanut butter pairs wonderfully with bananas, peanut butter is a fabulous match for marshmallow, and peanut butter is, of course, a power team with chocolate. Wouldn't you then assume that by their mutual association with peanut butter, all of those things would go together well also??? That's what I thought too.

Chocolate Crepes with Peanut Butter Marshmallow Filling Image

But I'm probably over-complicating things. That's a lot of analysis for a plate of crepes. Any person with taste buds could guess that chocolate, peanut butter, marshmallow, and bananas are going to be spectacular together! These crepes are awesome! Of the things I've made and shared here on the blog, this is a top favorite. The flavor combo is perfection. Plus, we get to enjoy dessert for breakfast again. I never tire of that. Never, ever.

Chocolate Crepes with Peanut Butter Marshmallow Filling Pic

Sweet chocolate crepes are filled with a marshmallow frosting mixed with peanut butter. The marshmallow frosting makes the peanut butter filling light, fluffy, and sweet. Topped with bananas that were caramelized with brown sugar and tons of vanilla. There is seriously something truly special about caramelized bananas. I can't even put into words what a heated pan, vanilla, and brown sugar does to a few regular bananas. You'll never want to eat a plain peeled banana ever again.

These are more time-consuming than your typical breakfast, and better saved for a weekend morning, but totally worth the effort!

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Chocolate Crepes with Peanut Butter Marshmallow Filling Recipe

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Ingredients

For the Chocolate Crepes:

2 large eggs
3/4 cup milk
1/2 cup water
1 teaspoon pure vanilla extract
1 cup all-purpose flour
3 tablespoons granulated sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons butter, melted

For the Peanut Butter Marshmallow Filling:

2 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
2/3 cup creamy peanut butter

For the Caramelized Bananas:

3 tablespoons brown sugar
2 tablespoons water
1 tablespoon pure vanilla extract
3 large bananas, peeled and sliced

Directions

For the Crepes:

In a large bowl, combine all ingredients and whisk vigorously until smooth.
In a large saucepan over medium heat, pour about 1/3-1/2 cup batter, covering the entire bottom of the pan in a thin layer.
Cook for about 2 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
Remove crepe from pan, and continue making crepes with remaining batter.

For the Filling:

Combine egg whites, sugar, and cream of tartar in a heat-proof bowl, ideally your mixing bowl.
Place over top of a large saucepan of simmering water, and whisk constantly for about 2 minutes, or until the sugar has dissolved and the egg whites are warm to the touch.
Immediately remove the bowl from heat, and place in your stand mixer. Start beating the egg white mixture slowly at first, but gradually increase speed to high.
Beat for 6-7 minutes, or until the mixture is glossy and thick.
Add vanilla, and beat until combined.
Add peanut butter, and beat until just blended.

For the Caramelized Bananas:

In a small bowl, whisk together brown sugar, water, and vanilla.
In a large saucepan over low heat, combine brown sugar mixture and bananas.
Cook for 3-4 minutes, gently stirring the bananas occasionally, until bananas are golden brown and soft, and the brown sugar mixture has caramelized.

To Serve:

Spoon or pipe the peanut butter marshmallow filling down the center of each crepe, divided evenly among the crepes.
Roll each crepe into about a 1-inch tube.
Spoon bananas evenly over each serving of 2-3 crepes.

Notes

I believe that a 7-oz. can of marshmallow crème or marshmallow fluff would substitute well for the homemade marshmallow frosting, but I had leftover marshmallow frosting on hand, so this was the method I included in the recipe.