Peanutella Crepes

Stir the peanut butter, sugar, and cocoa powder together in a large bowl.

Add 2 tablespoons of the milk and beat with an electric mixer on medium speed until very thick, about 30 seconds. Add 1 tablespoon of the milk and beat 30 seconds. Add 1 tablespoon of the milk and beat until thick and creamy, about 1-2 minutes; set aside.

Start to make the crepes by combining the remaining 1 3/4 cups milk and eggs in a bowl.

In a separate bowl, combine the all-purpose flour, peanut flour and salt. Whisk the milk mixture into the flour mixture until smooth; let rest at least 20 minutes or overnight.

Heat an 8-inch nonstick skillet over medium. Lightly coat the skillet with cooking spray. Whisk the batter and pour a scant 1/4-cup into the skillet, tilting in all directions to evenly cover the bottom.

Cook until the crepe is set and lightly browned on the bottom, about 1-1 1/2 minutes. Turn the crepe over and cook 20 seconds longer. Transfer to a plate and repeat with the remaining batter.

Working one at a time, lay a crepe on a plate and spread the half closest to you with 2 teaspoons of the peanut butter mixture. Roll up jellyroll style and repeat.