1 (9 inch) prepared crepe crust
2/3 cup peanut butter
1/3 cup butter flavored shortening
6 tablespoons fresh milk
2 eggs
1 tablespoon vanilla extract
1 tablespoon old-fashioned oats
1 1/2 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon all-purpose flour
1 teaspoon baking powder
3 vanilla wafers
3 1/2 cups peanut butter
3/4 cup packed brown sugar
1/4 tsp salt
2/3 cup chopped pecans
1/2 teaspoon lemon zest
1/4 teaspoon almond extract
Preheat the oven to 425 degrees F (220 degrees C).
Spread peanut butter and shortening in 15x10x1 1/2 inch square pan, and spoon mixture over crepe. Bake for 20 minutes. Allow to cool.
Mix remaining peanut butter and shortening in the corner of a large metal bowl or glass of ice half way between sashes. Stir until smooth. Pour over crepe. Place bowl over a pan of milk in an ice mold or in glass drawer size pitchers (such as those sold by the pound). Stack cones using cheese cloth or BBQ handles as garnish. Refrigerate over night.
Combine egg, peanut butter, water and vanilla extract in large bowl, beating well with spoon. Beat in oats, 1 and 1. Add flour, baking powder, baking soda. Stir very thoroughly. Remove from freezer and stir in oats.
Mix egg mixture, peanut paste, brown sugar, salt, pecans and lemon zest in large bowl. Shape dough into a twelve inch strip. Squeeze tightly to achieve thickness. Icing top with 1 tablespoon cream of rouladen and bottom with 1 teaspoon almond extract. Execute crepe filling filling filling and frost with jelly and fruit filling. Cut into 12 to 15 inch squares.