(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.)
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
1/2 package (4 oz) softened cream cheese
1 tsp vanilla extract
3 tbsp sugar
4 tbsp peanut butter
2 tbsp chocolate chips
1/2 tsp vegetable oil
- 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.
- 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.
- Layer peanut filling between each crepe layer. Add some chocolate chips or melted chocolate to random layers.
- 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.)