Gluten Free Peanut Butter and Banana Crepe Stack recipe

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Ingredients

¾ cup reduced fat (2%) milk
¼ cup Egg Beaters® Original
1 tablespoon Fleischmann's® Original-stick, melted
½ cup gluten-free all-purpose flour (with rice flour)
1 tablespoon granulated sugar
1 dash salt
PAM® Original No-Stick Cooking Spray
2 tablespoons chocolate-flavored hazelnut spread
3 medium bananas, peeled, thinly sliced
Reddi-wip® Original Dairy Whipped Topping

Nutrition Info

177.5 calories
carbohydrate: 29.5 g
cholesterol: 7.4 mg
fat: 5.5 g
fiber: 2.7 g
protein: 4.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 118.5 mg
sugar: 14.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place milk, Egg Beaters, Fleischmann's, flour, sugar and salt in blender container. Blend until smooth to make crepe batter.

  2. Spray 10-inch nonstick skillet generously with cooking spray. Heat over medium heat. Pour about 1/4 cup batter in skillet, immediately tilt skillet to evenly cover bottom of skillet with batter. Cook 2 to 3 minutes on each side or until lightly browned, turning once. Remove crepe from skillet and place on flat work surface. Repeat with remaining batter to make 4 additional crepes.

  3. Meanwhile, spread warm crepe with 1/3 of the peanut butter. Place peanut butter-side up on large plate. Top with 1/4 of the banana slices. Spread second crepe with 1 tablespoon hazelnut spread, place spread-side up on top of bananas. Top with another 1/4 of banana slices. Repeat layers with 2 more crepes, another 1/3 of the peanut butter and remaining hazelnut spread and bananas. Spread remaining 1/3 of the peanut butter on the last crepe and place peanut butter-side down on top.

  4. Cut into 6 slices with serrated knife. Serve with Reddi-wip.

Recipe Yield

6 servings

Recipe Note

Crepe recipe layered with creamy peanut butter, chocolate-flavored hazelnut spread and sliced bananas.

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