Gluten Free Peanut Butter And Banana Crepe Stack

Name: Gluten Free Peanut Butter And Banana Crepe Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup reduced fat (2%) milk; 1/4 cup Egg Beaters(R) Original; 1 tablespoon Fleischmann's(R) Original-stick, melted; 1/2 cup gluten-free all-purpose flour (with rice flour); 1 tablespoon granulated sugar; 1 dash salt; PAM(R) Original No-Stick Cooking Spray; 2 tablespoons chocolate-flavored hazelnut spread; 3 medium bananas, peeled, thinly sliced; Reddi-wip(R) Original Dairy Whipped Topping

Servings: persons

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.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup reduced fat (2%) milk, 1/4 cup Egg Beaters(R) Original, 1 tablespoon Fleischmann's(R) Original-stick, melted, 1/2 cup gluten-free all-purpose flour (with rice flour), and more.

Yes, Gluten Free Peanut Butter And Banana Crepe Stack falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!