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Ingredients

4 eggs, beaten 1 ⅓ cups milk 2 tablespoons butter, melted 1 cup all-purpose flour 2 tablespoons white sugar ½ teaspoon salt 1 cup white sugar 3 tablespoons all-purpose flour ¼ teaspoon salt 2 ¼ cups milk 2 ounces unsweetened chocolate, chopped 3 eggs, beaten 2 teaspoons vanilla extract 2 tablespoons butter 12 peanut butter cookies, crumbled

Nutrition Info

326.6 calories carbohydrate: 42.1 g cholesterol: 124.7 mg fat: 14.3 g fiber: 1.4 g protein: 9.4 g saturatedFat: 6.5 g servingSize: - sodium: 307 mg sugar: 27.3 g transFat: : - unsaturatedFat: : -

For crepes: In a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt. Stir until smooth. In a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely. Cook, turning once, until golden, 2 minutes. Repeat to make 6 crepes.
For filling: In a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. Gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens. Remove from heat and stir in 3 eggs. Return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat and stir in vanilla and 2 tablespoons butter. Fold in cookie pieces.
Line a 12x15 inch loaf pan with two or three overlapping crepes. Pour filling into lined pan. Cover with two or three crepes. Wrap tightly in plastic wrap and refrigerate 8 hours or overnight.
To serve, place pan in hot water for 1 minute. Remove plastic wrap and place serving plate over pan. Grip pan and plate and invert. Remove pan. Frost if desired.

1 12x5 inch loaf

A mold using crepes, chocolate custard and peanut butter cookies. Frost with your favorite icing.