Crepes are already a weekend favorite, but this version takes them to a whole new level. These Chocolate Peanut Butter Crepes combine two timeless flavors, chocolate and peanut butter, in a way that feels both familiar and exciting. The crepes themselves are soft and tender, made with real cocoa for that deep chocolate flavor, while the peanut butter filling brings a creamy contrast that tastes like dessert for breakfast.
What makes this recipe stand out is the balance. The chocolate isn’t overly sweet, the peanut butter adds just the right amount of richness, and you can control the sweetness depending on your preference. It’s a recipe that proves indulgence doesn’t have to be complicated, just thoughtfully made.
- What Makes This Recipe So Good
- What Goes Into Chocolate Peanut Butter Crepes
- How To Make Chocolate Peanut Butter Cups
- Tips For Making Chocolate Peanut Butter Crepe
- Recipe FAQ’s
- Chocolate Peanut Butter Cup Crepes Recipe
What Makes This Recipe So Good
These Chocolate Peanut Butter Crepes are made to impress without demanding much effort. The crepe batter comes together in minutes, yet the texture is light and pliable enough to wrap around a generous layer of peanut butter filling. Using cocoa powder in the batter gives a deep, satisfying flavor without relying on excessive sugar or syrup.
The real highlight is the filling. Instead of heavy cream or frosting, this version uses peanut flour for a protein-rich, smooth, and creamy center that complements the chocolate crepes beautifully. Paired with a drizzle of homemade chocolate sauce, this crepe recipe strikes the perfect balance between comfort and indulgence, making it a reliable go-to for both breakfast and dessert.
What Goes Into Chocolate Peanut Butter Crepes
You only need a handful of simple ingredients to make these Chocolate Peanut Butter Crepes rich, soft, and full of flavor. Each ingredient serves a clear purpose in building texture and taste.
- Plain Flour: Provides structure and flexibility, keeping the crepes thin yet sturdy enough to hold the peanut butter filling without tearing.
- Unsweetened Cocoa Powder: Adds real chocolate flavor and a naturally deep color, giving the crepes their signature look and taste.
- Egg White: Creates a light, smooth batter and helps the crepes set properly while staying tender.
- Peanut Flour: Whisked into a creamy filling, it delivers a rich nutty flavor with fewer calories and more protein than traditional peanut butter.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chocolate Peanut Butter Cups
- Whisk the Batter: Combine all crepe ingredients in a bowl and whisk until smooth and free from lumps. The batter should be thin and easy to pour.
- Heat Pan: Lightly grease a non-stick pan over medium heat and allow it to warm up before pouring in the batter. This helps the crepes cook evenly and prevents sticking.
- Cook the Crepes: Pour about 2 tablespoons of batter into the center of the pan, swirling to spread it thinly and evenly across the surface.
- Flip and Repeat: Once edges turn golden, flip the crepe using your fingers or a spatula. Cook the other side until lightly golden, then remove and repeat.
- Prepare Filling: Whisk the peanut flour and sweetener until smooth. In another bowl, mix the cocoa, sweetener, and warm water to make the chocolate sauce.
- Assemble and Serve: Spread the peanut butter filling over each crepe, fold, and drizzle with extra filling and chocolate sauce before serving.
These Chocolate Peanut Butter Crepes pair beautifully with a few simple sides. Try them with Honey Lime Fruit Salad for a bright, refreshing contrast, Cream Cheese Scrambled Eggs for a savory touch, and a cozy Nutella Hot Chocolate to round out the meal.
Tips For Making Chocolate Peanut Butter Crepe
- Keep the batter thin so it spreads easily across the pan. If it feels a little thick, I just add a small splash of milk until it pours smoothly.
- A good non-stick pan makes all the difference and saves you from torn crepes. Trust me, it’s worth it.
- Let the batter rest for a few minutes before cooking. It gives you softer, smoother crepes every time.
- Medium heat is your friend. Too hot and they’ll brown too fast before they set properly.
A non-stick pan works perfectly. You don’t need a crepe pan, just make sure the surface is smooth and easy to swirl the batter around.
Make sure your pan is hot enough and lightly greased. If the batter is too thick, the crepes will be hard to spread thinly.
Stack them with parchment paper between each one, then refrigerate for up to two days. Reheat briefly in a pan before serving.
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IngredientsUSMetric1x2x3x
CHOCOLATE CREPES:
- ▢ 1/4 cup plain flour
- ▢ 1 tablespoon unsweetened organic cocoa powder
- ▢ 1/2 teaspoon baking powder
- ▢ 1 tablespoon natural sweetener/sugar of choice
- ▢ 1 egg white (2 tablespoons liquid egg whites)
- ▢ 1/2 cup unsweetened almond milk
Peanut Butter FILLING:
- ▢ 2 tablespoons peanut flour mixed to packet instructions
- ▢ 1 teaspoon natural sweetener/raw sugar
Chocolate Sauce (Optional):
- ▢ 1/2 tablespoon unsweetened cocoa powder
- ▢ 1 teaspoon natural sweetener/sugar of choice
- ▢ 2 tablespoons warm water
Instructions
- Combine Crepe ingredients in a bowl and whisk until batter is smooth and free from lumps. The batter will be thin.
- Pour 2 tablespoons of batter per crepe onto the centre of the pan while swirling pan to cover the base and create a thin crepe. When golden, flip (I use my fingers to flip them, it’s easier than using a spatula)!
- Remove when cooked and repeat with remaining batter.
- While crepes are frying, prepare peanut butter mix and chocolate sauce in a separate bowl.
- Fill each crepe with filling and fold over. Drizzle with remaining filling and sauce.
Notes
- Try making the batter the night before and leave overnight in the fridge. This will allow the batter to rest and bind the ingredients together to give you a better flavour.
- Cook the crepes on medium to low heat ensuring the batter covers the whole pan, this will avoid uneven cooking and stop those dreaded holes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Peanut Butter Cup Crepes
Ingredients
CHOCOLATE CREPES:
- 1/4 cup plain flour
- 1 tablespoon unsweetened organic cocoa powder
- 1/2 teaspoon baking powder
- 1 tablespoon natural sweetener/sugar of choice
- 1 egg white (2 tablespoons liquid egg whites)
- 1/2 cup unsweetened almond milk
Peanut Butter FILLING:
- 2 tablespoons peanut flour mixed to packet instructions
- 1 teaspoon natural sweetener/raw sugar
Chocolate Sauce (Optional):
- 1/2 tablespoon unsweetened cocoa powder
- 1 teaspoon natural sweetener/sugar of choice
- 2 tablespoons warm water
Instructions
- Combine Crepe ingredients in a bowl and whisk until batter is smooth and free from lumps. The batter will be thin.
- Pour 2 tablespoons of batter per crepe onto the centre of the pan while swirling pan to cover the base and create a thin crepe. When golden, flip (I use my fingers to flip them, it’s easier than using a spatula)!
- Remove when cooked and repeat with remaining batter.
- While crepes are frying, prepare peanut butter mix and chocolate sauce in a separate bowl.
- Fill each crepe with filling and fold over. Drizzle with remaining filling and sauce.
Notes
- Try making the batter the night before and leave overnight in the fridge. This will allow the batter to rest and bind the ingredients together to give you a better flavour.
- Cook the crepes on medium to low heat ensuring the batter covers the whole pan, this will avoid uneven cooking and stop those dreaded holes
Nutrition
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Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
