Saturday, August 20, 2016

Gluten Free Peanut Butter and Banana Crepe Stack

Great breakfast I found on Allrecipes

  • 3/4 cup almond milk
  • 1/4 cup Egg Beaters(R) Original
  • 1 tablespoon margarine
  • 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
  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.

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