Tag-A-Crepe-Along-Crepe
Arizona chefs have stepped up to the challenge, the Girl Scout Dessert Challenge that is. For the fourth year in a row, chef’s from some of the states most popular restaurants are reimagining the treasured flavors of your favorite Girl Scout Cookies and making a custom dessert and putting it on their menu. For the entire month of February, the special dessert will be featured on the participating restaurants menu and a portion of the proceeds from that dessert will directly benefit the local Girl Scout community.
This Tag-A-Crepe-Along recipe was created by Omar Tarabichi of The Crepe Club. You can purchase the Tag-A-Crepe-Along Crepe at any The Crepe Club locaition for $7.95, or you can follow this recipe to make your own at home.
The Crepe Club Locations
2502 E. Camelback Road | Phoenix | 85016 | 602.956.0087
2268 E. Williams Field Road | Gilbert | 85295 | 480.686.8333
550 E. Tyler Mall | Tempe | 85281
- 5 cups flour
- 8 cups milk
- 1/2 cup butter
- 4 Tbsp. sugar
- 4 Tbsp. powdered sugar
- 3 cups liquid eggs
- 3 tsp. salt
- 4 Tagalong Girl Scout Cookies
- 3 Tbsp. Nutella
- 2 Tbsp. peanut butter
- 1/2 banana sliced
- Mix dry ingredients together.
- Melt the butter.
- Put milk and eggs in a deep bowl.
- Using a hand immersion mixer, incorporate about 1/3 of the dry mix into the liquid.
- Add the butter and add another 1/3 of the dry mix.
- Mix until smooth.
- Add the last 1/3 of the dry mix and leave the hand mixer in the batter for 10 minutes.
- Strain the batter through a wood handle strainer into a new bowl.
- Use a spatula to scrape the strainer to prevent it from getting clogged.
- In a mixing bowl, combine 2 tablespoon of Nutella and 1 tablespoon of peanut butter with 3 crumbled Tagalong cookies to be used for filling.
- Add filling to cooked crepe while on hot griddle or pan.
- Add in banana slices.
- Fold crepe, and allow enough time for filling to melt and bananas to warm up.
- Serve on a plate.
- Top by drizzling remaining Nutella and peanut butter, along with 1 crumbled Tagalongs cookie.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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