Decadent Peanut Butter Crepe Cake
This peanut butter crepe cake recipe features layers of crepes and Jif peanut butter, and is topped with fresh raspberries and blueberries. This cake can be served for breakfast or dessert.
- 1 cup complete buttermilk pancake & waffle mix
- 2 tbsps. sugar
- 1 cup water
- 2 large eggs
- Crisco® Original No-Stick Cooking Spray
- 1 (15.9 oz.) container Jif® Whips® Whipped Peanut Butter & Chocolate Flavored Spread
- 1 (6 oz.) container fresh red raspberries
- 1/2 cup fresh blueberries
- Powdered sugar
- Fresh mint leaves, for garnish
- Step 1
WHISK pancake mix, sugar, water and eggs in a medium bowl until batter is smooth.
- Step 2
HEAT 8-inch skillet or crepe pan over medium heat. Coat with no-stick cooking spray between each crepe. Pour 2 tablespoons batter into preheated skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn to cook second side. Repeat, making 14 crepes.
- Step 3
PLACE first crepe onto center of presentation plate. Spread 2 tablespoons of peanut butter mixture evenly over crepe and all the way to the edges of the crepe. Repeat with remaining crepes, ending with peanut butter mixture on top.
- Step 4
STARTING at outer edge of top of cake, place two rows of raspberries, turned upside down, all around cake. Fill center area with blueberries. Place any additional berries around bottom of cake. Sprinkle with powdered sugar just before serving. Garnish with mint leaves if desired.