Evaporated Milk Chocolate Crepes with Peanut Butter and Fruit
Evaporated Milk Chocolate Crepes with Peanut Butter and Fruit
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups evaporated milk
- 2 tablespoons unsalted butter, melted, plus more for cooking
For the Filling
- 1/2 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter, slightly warmed for spreading
- 1 cup frozen mixed berries, thawed
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
⏱️ 2 min
- 2
In a separate medium bowl, whisk the large eggs and evaporated milk until smooth. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms with no lumps. Stir in the 2 tablespoons of melted butter. Let the crepe batter rest at room temperature for 15 minutes; this allows the flour to fully hydrate and results in more tender crepes.
⏱️ 18 min
- 3
While the batter rests, prepare the filling. Gently warm the creamy peanut butter in a microwave-safe bowl for 15-30 seconds, or until it's slightly softened and easier to spread. Set aside the chocolate chips and thawed mixed berries.
⏱️ 2 min
- 4
Heat an 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly grease the pan with a small amount of butter (as needed) using a paper towel or pastry brush. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle.
⏱️ 2 min
- 5
Cook the crepe for 1 to 2 minutes, or until the edges are lightly golden brown and the crepe easily releases from the pan. Carefully flip the crepe with a thin spatula and cook for another 30 seconds to 1 minute, until lightly browned on the second side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the cooked crepes.
⏱️ 15 min
- 6
To assemble, lay a cooked crepe flat. Sprinkle about 1 tablespoon of semisweet chocolate chips over one half of the crepe. Spread about 1 tablespoon of the softened creamy peanut butter over the other half. Place a spoonful of thawed mixed berries down the center.
⏱️ 5 min
- 7
Fold the crepe in half, then in half again to form a triangle, or roll it up tightly. Repeat with the remaining crepes and filling ingredients. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Evaporated Milk Chocolate Crepes with Peanut Butter and Fruit
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups evaporated milk
- 2 tablespoons unsalted butter, melted, plus more for cooking
For the Filling
- 1/2 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter, slightly warmed for spreading
- 1 cup frozen mixed berries, thawed
Instructions
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
⏱️ 2 min - 2
In a separate medium bowl, whisk the large eggs and evaporated milk until smooth. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms with no lumps. Stir in the 2 tablespoons of melted butter. Let the crepe batter rest at room temperature for 15 minutes; this allows the flour to fully hydrate and results in more tender crepes.
⏱️ 18 min - 3
While the batter rests, prepare the filling. Gently warm the creamy peanut butter in a microwave-safe bowl for 15-30 seconds, or until it's slightly softened and easier to spread. Set aside the chocolate chips and thawed mixed berries.
⏱️ 2 min - 4
Heat an 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly grease the pan with a small amount of butter (as needed) using a paper towel or pastry brush. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle.
⏱️ 2 min - 5
Cook the crepe for 1 to 2 minutes, or until the edges are lightly golden brown and the crepe easily releases from the pan. Carefully flip the crepe with a thin spatula and cook for another 30 seconds to 1 minute, until lightly browned on the second side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the cooked crepes.
⏱️ 15 min - 6
To assemble, lay a cooked crepe flat. Sprinkle about 1 tablespoon of semisweet chocolate chips over one half of the crepe. Spread about 1 tablespoon of the softened creamy peanut butter over the other half. Place a spoonful of thawed mixed berries down the center.
⏱️ 5 min - 7
Fold the crepe in half, then in half again to form a triangle, or roll it up tightly. Repeat with the remaining crepes and filling ingredients. Serve immediately and enjoy!
⏱️ 5 min