Food is just as much about the joy of the process as it is about enjoying eating the dish. So when I was sent The Cookie Dough Lovers Cookbook, I was excited to be more whimsical than I usually am when cooking. The cookbook is filled with recipes that incorporate an egg-less cookie dough, which means it is safe to eat it raw. Recipes range from breakfast foods to desserts. The photos are stunning as well, I had a tough time choosing a recipe! What I really love about this cookbook, though, is that it allows your creativity to wander. The recipes listed are probably fantastic as is, but can also work as a base for whatever you want to change. The cookbook is also filled with really helpful tips to successfully complete the recipes inside.
I was also asked if I wanted to take part in the Cookie Dough-lympics. Now who in their cookie dough loving mind is going to turn down a chance to be in the Cookie Dough-lympics? The competition is a month long, where me and other food bloggers have adapted recipes within this lovely cookbook. I’m the last (and hopefully not the least) blogger to participate so I hope you’ve had a chance to check out all of the other bloggers creative posts. If not, I have links to their blogs listed below.
I decided to make the Cookie Dough-Filled Crepes. I must have had some inspiration from Elvis because I decided to use a peanut butter cookie dough instead of a traditional chocolate chip. I also added some nutella to really make it delicious. I topped the crepes with sauteed bananas to complete my decadent breakfast.
Ingredients:
For crepes:
- 1 cup all purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- 1 cup whole milk
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooked to room temperature, plus more for cooking
- 1/4 teaspoon vanilla extract
For cookie dough:
- 1/4 cup creamy peanut butter
- 2 tablespoons granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon vanilla extract
- 3 tablespoons milk or cream
- 3/4 cup all purpose flour
- 1/8 teaspoon salt
- Nutella, to taste
For bananas:
- 1 ripe, but still firm, banana
- 1 tablespoon butter
- 1 tablespoon packed brown sugar
- 1/4 teaspoon vanilla extract
I’ve never made crepes before so I was pretty nervous about trying. But I’ll never learn if I don’t try! Lindsay Landis suggests using a pan with a 6-inch bottom for this specific recipe. If you’re using a larger pan, you’ll need to use more batter to reach the edges.
To make the batter, combine the sugar, salt, milk, eggs, melted butter, vanilla, and 1/4 cup water in a blender.
Blend on medium speed for 10 to 15 seconds, or until mixture is smooth and has the consistency of heavy cream. (If it seems to thin, add a bit more flour. Too thick, a little more milk is needed)
Pour the mixture into a bowl, cover, and refrigerate for 1 hour or overnight.
To make the peanut butter filling, beat together the peanut butter, granulated sugar, and brown sugar in a large bowl for 2 to 3 minutes or until light and fluffy.
Beat in vanilla and milk. Add the flour and salt and mix until incorporated.
When ready to make the crepes, heat your saute pan over medium heat. Melt some butter in a small pan (maybe 1 teaspoon), and use the melted butter to brush the saute pan. Add 2-3 tablespoons of batter to the center of the pan. (I used a bigger pan and ended up using 4-5 tablespoons).
Tilt pan and swirl the batter around so that it is evenly distributed in the pan. Cook 1-2 minutes or until lightly brown on the bottom.
Using a large thin spatula (I just used whatever I happened to have), carefully flip the crepe and cook for another minute on the other side. (This is the part that had me stressed to no end)
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| mine puffed a bit |
Repeat with remaining batter. Allow crepes to cool to lukewarm.
While waiting for the crepes to cool, slice the banana into 1/2 inch slices. Combine the brown sugar and vanilla in a small bowl. Roll the banana slices in the sugar mixture.
Heat the butter in a saute pan over medium heat. Add the banana slices and cook for 1 minute on each side.
Spread a thin layer of the peanut butter cookie dough over each crepe.
Add a bit of nutella.
Roll or fold the crepes into quarters and serve. Top with bananas and powdered sugar, if desired.
I was afraid this would end up being rot-your-teeth sweet. But it wasn’t! Don’t get me wrong, it’s plenty sweet, but really enjoyably so. This would also make a really fun dessert!
Don’t forget to pop in to the other participating Cookie Dough-lympics blogs!
6/1: Awakeatthewhisk.com, @awakeatthewhisk
6/4: Bakeorbreak.com, @bakeorbreak
6/5: Queensnotebook.com, @Mango_Queen
6/6: Cherryteacakes.com, @cherryteacakes
6/7: ForgivingMartha.com, @forgivingmartha
6/8: Endless Simmer, @endlesssimmer
6/11: The-baker-chick.com, @lebakerchick
6/12: BigGirlsSmallKitchen.com, @BGSK
6/13: RaspberryEggplant.blogspot.com, @rspberryeggplnt
6/14: Erinsfoodfiles.com, @erinsfoodfiles
6/15: Fieldsofcake.com, @fieldsofcake
6/18: Neverhomemaker.com , @neverhomemaker
6/19: BakersRoyale.com, @bakersroyale
6/20: Wearenotmartha.com, @wearenotmartha
6/21: ConfessionsofaRecipeJunkie.com , @arecipejunkie
Does this ever look good. My mouth is watering just looking at the pictures!
Well done! Those crepes are jam-packed! A very hearty way to begin the day…
I’m so glad I own this cookbook! These look insane.
My only problem with this recipe is the fact that it’s a breakfast item. Why? Not usually awake enough in the morning to pull something like this off. Kudos to you for doing so!
This is the most amazing thing ever!
Oh my goodness- can I call cookie eating an Olympic sport? I’m excited about this and will definitely have to check out the other participating bloggers! Amazing looking crepes!