Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

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

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  • 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; carbohydrates 29.5g; fat 5.5g; cholesterol 7.4mg; sodium 118.5mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2021
Oh my crunchy peanut butter, banana, Nutella and Extra Creamy Redi Whip! I had to make changes to the crepe, based on flours I had and whole milk I had on hand. So, I cannot speak about the crepe, because the gluten free flour I had was Bob’s Red Mill Gluten Free, which is bean-based. My husband chimed in how he hates crepes, so I mixed in half Aunt Jemima Pancake Mix instead. I also used chunky peanut butter, and I highly recommend that over the regular kind. This made me a fan of Nutella, where I don’t usually eat that. I am the only person in my house who tried the stack as mentioned here, but my youngest child enjoyed hers essentially the same, only without the banana, saying it was delicious. I served it with maple sausage links, with fresh strawberry syrup, plus tiny cut up fresh pineapple I served on the side, too. It would be great with hash browns and like bacon instead. Read More