Look out Mr. Reese because here comes an easy-to-make, decadent version of the peanut butter cup. Lightly sweetened and delicate peanut butter filling spread over a easy-to-make crepe and topped with melted milk chocolate chips. The crepes are easily rolled or folded for a ‘suzette’ style presentation.
Blend flour, eggs, milk, cold water, and butter together in a food processor or blender until smooth, about 30 seconds. Scrape batter off the sides with a rubber spatula and blend 15 seconds more. Place batter in the refrigerator, at least 1 hour.
Beat peanut butter in the bowl of a stand mixer using the paddle attachment until smooth and creamy. Beat confectioners' sugar, 1 tablespoon at a time, into creamed peanut butter, mixing well after each addition. Add 1/2 teaspoon vanilla extract and rum-flavored extract and mix well. Store peanut butter filling in an air-tight container until 30 minutes before needed.
Heat a 10-inch non-stick skillet over medium-low heat. Remove the skillet from the burner; add a scant 1/4 cup batter to the center of the pan and swirl and tilt immediately to spread the batter evenly over the bottom of the skillet. Return the skillet to the heat. Cook crepe until edges appear slightly dry and pull away from the pan, about 1 minute. Gently slip a thin spatula under the crepe and gently flip. Cook the second side until lightly browned on the bottom, 45 to 60 seconds. Transfer crepe to a plate. Repeat until all the batter is used, separating each crepe with waxed or parchment paper.
Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Mix cream and 1/2 teaspoon vanilla extract into the melted chocolate; cook, stirring frequently, until chocolate sauce is thickened, about 20 minutes.
Spread peanut butter filling over each crepe and drizzle warm chocolate sauce over filling. Fold crepe in half or roll crepe around filling for Suzette-style crepes.
Per Serving: 318 calories; protein 10.2g; carbohydrates 25.9g; fat 20.9g; cholesterol 74.1mg; sodium 171.5mg.
Eat best breakfast to start the day had become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to take on the morning. Sugar is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and make keep you feeling full all day , and less likely grab a side food out of the vending machine before break .
Making fruit a at 7.00 clock habit is easy . Easy as put the sweetness in your refrigerator next to the milk or on the table next to your cereal pan , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.
Give your stomach energy a bit of sugar in the morning is important to kick-start your metabolism for the 24 hours and insert important element to your brain, which, incidentally, requires a continue supply of sweetness in the form of process glucose, amounting to around 120g daily. There is also substantial evidence to support the idea that a diet high in fiber can reduce your risk of a count of of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you strong and healthy.