Peanut Butter Chocolate Bombshell recipe

1 servings

CREPES

4 eggs, beaten

1 1/3 cups milk

2 tablespoons butter, melted

1 cup all-purpose flour

2 tablespoons white sugar

1/2 teaspoon salt

FILLING

1 cup white sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

2 1/4 cups milk

2 ounces unsweetened chocolate, chopped

3 eggs, beaten

2 teaspoons vanilla extract

2 tablespoons butter

12 peanut butter cookies, crumbled

For crepes: In a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt.

Stir until smooth.

In a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely.

Cook, turning once, until golden, 2 minutes.

Repeat to make 6 crepes.

For filling: In a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt.

Gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens.

Remove from heat and stir in 3 eggs.

Return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon.

Remove from heat and stir in vanilla and 2 tablespoons butter.

Fold in cookie pieces.

Line a 12x15 inch loaf pan with two or three overlapping crepes.

Pour filling into lined pan.

Cover with two or three crepes.

Wrap tightly in plastic wrap and refrigerate 8 hours or overnight.

To serve, place pan in hot water for 1 minute.

Remove plastic wrap and place serving plate over pan.

Grip pan and plate and invert.

Remove pan.

Frost if desired.