Add all crepe ingredients to a blender and blend until smooth, about 1 minute. Pour the batter into a bowl, cover and place in the refrigerator to rest for 20 minutes.
Preheat a well-seasoned pan over medium heat. The pan should be as non-stick as possible to avoid using excess fat when making. The first crepe may not work, but it will tell you the amount of fat you need and if you need to adjust the temperature.
When ready, pour a little less than ¼ cup of batter in the center of a 10” non-stick skillet (pour less is using a smaller skillet) and quickly rotate the pan. The batter will cover the entire bottom of the pan. As it cooks the top of the crepe will “dry out” and cease to look like a wet batter. When it looks completely dry, flip it over and cook the other side. If you like some browning wait a few seconds before you flip it. The crepes will be tender, so be careful flipping. Using your fingertips to flip it will give you more control—just be careful not to burn yourself!
When the second side is done (15-20 seconds) transfer the crepe to a parchment lined baking sheet and continue making the crepes. Once you have the routine down, each crepe will only take about 1 minute to make. Place parchment paper between the crepes if you need to stack them to prevent them sticking to each other.
sauce
To make the sauce, melt the butter in a medium skillet over medium heat. Add the cream, honey and vanilla and whisk until smooth. Pour into a bowl and add the peanut butter and whisk vigorously.
assembly
Roll the chocolate crepes into a cigar shape and drizzle with the peanut butter sauce. Sprinkle chopped salted peanuts and white chocolate chips over the top. Yum!