Peanut Butter and Chocolate Mille Crepe Cake

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(
Apologies for the blurry photo but this is how it looks like when cut.  As you can see, there’s one layer with chocolate, but I’d recommend adding a few more layers with chocolate.)

Crepe Mixture
1 cup complete pancake mix
2 tbsp melted butter
2 tbsp sugar
2 1/2 eggs (the other 1/2 saved for later)
1 cup milk

Peanut Filling
1/2  package (4 oz) softened cream cheese
1 tsp vanilla extract
1/2 egg
3 tbsp sugar
4 tbsp peanut butter

Chocolate Chips
Powdered Sugar

Chocolate Drizzle
2 tbsp chocolate chips
1/2 tsp vegetable oil

  1. Mix crepe mixture together.  Make sure to grease the skillet for each crepe.  On a preheated pan, add 2 tbsps of batter and make sure you tilt the pan in a circular motion so as to spread out the mix. Repeat for a total of 15 times.
  2. Beat together the softened cream cheese, vanilla extract, egg, and sugar as a cheesecake filling base.  Melt the peanut butter in the microwave in 30 second increments until melted and add to the cheesecake mixture.
  3. Layer peanut filling between each crepe layer. Add some chocolate chips or melted chocolate to random layers.
  4. Drizzle melted peanut butter and melted chocolate in a criss-cross pattern.  Sprinkle on powdered sugar and chocolate chips on top. (Chocolate drizzle instructions: Microwave the chocolate chips and the oil in 30 second increments until melted, mixing between each time.)
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