Gluten Recipe ∶ Gluten Free Peanut Butter and Banana Crepe Stack

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

Recipe by:
Calories:177.5
Gluten Free Peanut Butter and Banana Crepe Stack
Prep:40m
Ready in:40m
Serving: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

Cooking 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.
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

  • calories177.5
  • carbohydrateContent29.5 g
  • cholesterolContent7.4 mg
  • fatContent5.5 g
  • fiberContent2.7 g
  • proteinContent4.2 g
  • saturatedFatContent1.4 g
  • sodiumContent118.5 mg
  • sugarContent14.9 g
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