Gluten Free Peanut Butter and Banana Crepe Stack

5.0
(1)

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

2
2
Prep Time:
40 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings

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

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.

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 (per serving)

178 Calories
6g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 178
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 7%
Cholesterol 7mg 2%
Sodium 119mg 5%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 15g
Protein 4g
Vitamin C 5mg 26%
Calcium 39mg 3%
Iron 0mg 1%
Potassium 257mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.