- 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
- 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.
04/20/2018
recipepes.com
Gluten Free Peanut Butter and Banana Crepe Stack, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
