This recipe is an original creation by my dad, culinary artist J. Gale Thomas. He's always loved chocolate and peanut butter and when you combine the two in a crepe, it's simply magic on a fork. These crepes are especially rich, so serve them after a light meal, and only to those whom you love the most.
1 cup of peanut butter
1 8 oz. block of cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup semi-sweet chocolate morsels, divided
1 cup water
4 dessert crepes
Mix the first four ingredients with an electric mixer. After mixture is combined, add ½ cup semi-sweet chocolate chips. Apply 4 tablespoons of mixture to each crepe. Roll up each side, being sure to poke some additional chocolate chips into each side for appearance. Drizzle with chocolate sauce. Garnish with dusting of cocoa powder and dollop of whipped cream and morsels.
Yield: 4 crepes
Recommended music: Rondo Alla Turco by Mozart
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