GLUTEN FREE PEANUT BUTTER AND BANANA CREPE STACK

Gluten Free Peanut Butter and Banana Crepe Stack image

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

Provided by Reddi-wip

Categories Trusted Brands: Recipes and Tips Reddi-wip®

Time 40m

Yield 6

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 29.5 g, Cholesterol 7.4 mg, Fat 5.5 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 118.5 mg, Sugar 14.9 g