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

Gallery

Recipe Summary

prep:
40 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

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

Cook's Tips:

You should have at least 5 cooked crepes to make this crepe stack. If crepe batter becomes too thick while preparing crepes, stir in a small amount of milk.

Calories 261; Total Fat 11 g(Saturated Fat 4 g); Cholesterol 6 mg; Sodium 139 mg; Carbohydrate 34 g; (Dietary Fiber 3 g, Sugars 16 g); Protein 7 g; Percent Daily Values*: Vitamin A 5%; Vitamin C 9%; Calcium 5%; Iron 5%

Nutrition Facts

178 calories; protein 4.2g 9% DV; carbohydrates 29.5g 10% DV; fat 5.5g 9% DV; cholesterol 7.4mg 3% DV; sodium 118.5mg 5% DV. Full Nutrition