Gluten Free Peanut Butter And Banana Crepe Stack Recipe

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

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

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.

No additional tips available.

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

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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.

Gluten Free Peanut Butter And Banana Crepe Stack

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