Gluten Free Peanut Butter and Banana Crepe Stack Good Recipes

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Gluten Free Peanut Butter and Banana Crepe Stack

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

Ingredients :

3/4 cup reduced fat (2%) milk
1/4 cup Egg Beaters® Original
1 tablespoon Fleischmann's® Original-stick, melted
1/2 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

Instructions :

Prep : 40M	Cook : 6M	Ready in : 40M

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.

Notes :

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%

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