Name: Chocolate and peanut butter crepe cake
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 200g peanut butter; 200g chocolate spread; icing sugar and squirty cream, to serve; 5 eggs; 750ml milk; 250g plain flour; 50g butter

One build-your-own chocolate and peanut butter pancake cake

200g peanut butter
200g chocolate spread
icing sugar
and squirty cream, to serve

For the pancakes

5 eggs
750ml milk
250g plain flour
50g butter

Method

step 1
First, make the pancake batter. Tip the eggs, milk, flour and a pinch of salt into a blender and blitz until smooth. Alternatively, whisk the eggs and flour together until smooth, then slowly whisk in the milk and a pinch of salt, then tip into a large jug.
step 2
Heat a roughly 20cm frying or crêpe pan over a medium heat, and, using kitchen paper, carefully wipe a little of the butter around the pan. Pour in enough batter to make a thin pancake, and cook for about 1 min on each side until golden. Slide the pancake onto a serving plate, then immediately spread with some of the peanut butter, then chocolate spread. Repeat with a second pancake, then stack this on top of the first. Continue cooking, spreading and stacking until all the batter, peanut butter and chocolate spread is used.
step 3
When all the pancakes are stacked into a ‘cake’, dust the top with some icing sugar. Cut into wedges and serve topped with some squirty cream. Will keep at room temperature for up to a day.