Gluten Free Peanut Butter and Banana Crepe Stack Recipe

Recipesfull introduces to you: Popular Recipes. (Gluten Free Peanut Butter and Banana Crepe Stack Recipe). Crepe recipe layered with creamy peanut butter, chocolate-flavored hazelnut spread and sliced bananas.

Brief

Prep 40 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Gluten Free Peanut Butter and Banana Crepe Stack Recipe

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

Tips

Directions

Step 1

Place milk Egg Beaters Fleischmann's flour sugar and salt in blender container. Blend until smooth to make crepe batter.

Step 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.

Step 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.

Step 4

Cut into 6 slices with serrated knife. Serve with Reddi-wip.

Nutritional Information

Gluten Free Peanut Butter and Banana Crepe Stack Recipe

Servings Per Recipe:6

Calories: 177.5

% Daily Value *

Protein: 4.2g 9%

Carbohydrates: 29.5g 10%

Dietary Fiber: 2.7g 11%

Sugars: 14.9g

Fat: 5.5g 9%

Saturated Fat: 1.4g 7%

Cholesterol: 7.4mg 3%

Vitamin A Iu: 95.4IU 2%

Niacin Equivalents: 0.7mg 5%

Vitamin B6: 0.2mg 14%

Vitamin C: 5.2mg 9%

Folate: 13.3mcg 3%

Calcium: 38.7mg 4%

Iron: 0.2mg 1%

Magnesium: 19.3mg 7%

Potassium: 257mg 7%

Sodium: 118.5mg 5%

Calories From Fat: 49.5

*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.