White Chocolate Wonderful peanut butter is the star in this recipe with heavy dollops added to both the ganache filling and the crepe batter.
Assembled with alternating layers of crepes and ganache and decorated with just a handful of raspberries and a light dusting of powdered sugar, this crepe cake is the ultimate dream dessert for a peanut butter lover!
Prep time: 10 minutes
Cook Time: 30 minutes
Total time: 40 minutes
Yield: Yield: 1 cake (about 8-10 servings)
1 cup all-purpose flour
1 1/2 cups milk
4 large eggs
1/3 plus 1/4 cup White Chocolate Wonderful peanut butter, divided
Melted butter for pan
1/2 cup heavy cream
6 ounces chopped white chocolate
Fresh raspberries and powdered sugar for decoration
1. Place cream and 1/3 cup peanut butter in a small saucepan; bring to a boil. Remove from heat and add white chocolate to pan, without stirring. Let stand 3 minutes, then stir until smooth. Set aside to cool 30 minutes. Meanwhile, in a blender, combine flour, milk, eggs and remaining ¼ cup peanut butter. Blend until smooth.
2. Heat 2 crepe pans or small nonstick skillets (about 8 to 9-inch) over medium heat. Brush a thin layer of butter into bottom of each pan. Swirl about 2 tablespoons of batter into each pan. Cook, flipping pancake when the top is no longer wet looking and it begins to brown at edges, about 3 minutes total. Transfer cooked pancakes to a plate and cover with a towel; repeat with remaining batter. (You should have 16 to 18 thin pancakes.)
3. Assemble cake: Place one pancake on a serving platter and spread with about 2 teaspoons ganache. Top with a second pancake. Repeat with remaining ganache and pancakes. Top cake with fresh raspberries and dust cake with powdered sugar.