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 caloriescarbohydrate: 29.5 gcholesterol: 7.4 mgfat: 5.5 gfiber: 2.7 gprotein: 4.2 gsaturatedFat: 1.4 gservingSize: -sodium: 118.5 mgsugar: 14.9 gtransFat: : -unsaturatedFat: : -
Directions Gluten Free Peanut Butter and Banana Crepe Stack
Directions
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Place milk, Egg Beaters, Fleischmann's, flour, sugar and salt in blender container. Blend until smooth to make crepe batter.
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.