Peanut Butter Banana Crepes
Prep Time10 mins
Cook Time25 mins
- 2 1/2 Cups Flour
- 1 Cup Milk Use Soy milk if dairy free
- 1 Cup Water
- 3 Tablespoons Butter Smart balance if dairy free
- 1 Teaspoon of salt
- 4 Eggs
- 1 Oz Cream Cheese Tofutti Cream Cheese if dairy free
- 1 TB Peanut Butter
- 1/3 Cup Powdered Sugar
Add batter ingredients to the blender and mix well. Some people say to mix the eggs and flour together first, but when my kids start screaming for food, nah, I just dump.
Heat a medium sized pan over medium and spray with a little cooking oil. Spoon some batter and twirl the pan so that the batter coats the bottom of the pan, it’s about 1/3 of a cup.
Wait until it doesn’t look “wet” anymore, about 2 minutes, and then flip.
After another 1 minute, slide off onto a plate. I've found that after you spray the pan for the first crepe, you don't need to spray again. But that first time, definitely spray.
For the filling, combine the cream cheese (whether using Tofutti for dairy-free or regular cream cheese), vanilla, powdered sugar and peanut butter. Beat until smooth.
Lay one of the crepes on a plate and add a line of filling down the center of the crepe.
Arrange your banana slices on top of the peanut butter cream cheese filling.
Roll the crepe into a log.
To serve, drizzle chocolate sauce on top along with some of the toasted nuts. Enjoy!
Serving: 4g | Calories: 546kcal | Carbohydrates: 74g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 200mg | Sodium: 791mg | Potassium: 261mg | Fiber: 2g | Sugar: 14g | Vitamin A: 695IU | Calcium: 115mg | Iron: 4.5mg