Crêpes filled with peanut butter banana cream: Gluten-free

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Crêpes à la crème de bananes et beurre d’arachide

This healthy and nutritious dish is disguised as a luxuriously decadent dessert – indulge yourself and your guests with REAL food.
banana crepes
6 large buckwheat crepes
6 tablespoons salt-free peanut butter (made from just peanuts)
6 oz firm tofu
4 large, ripe bananas
2 tablespoons grated dark chocolate

1. In a blender, add the bananas, tofu and peanut butter and combine until smooth.
2. Place a crepe on a plate. Spoon several tablespoons of banana creme along the diameter of the creme. Roll up and repeat with remaining crepes. Place crepes on individual dishes. Sprinkle with grated chocolate and drizzle remaining banana cream on top.

Makes 6 large (8 inch crepes).

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  2 comments for “Crêpes filled with peanut butter banana cream: Gluten-free

  1. Natalie Blacher
    July 19, 2011 at 12:53 am

    Do you know the carbs and protein in this recipe? It sounds delicious. Also, if I were making it for me, I’d have to leave out the chocolate as I am allergic to it. Do I need to replace it with something or can I just leave it out and it will still come out OK?

    • realworldwide
      July 20, 2011 at 1:14 am

      The chocolate is simply a garnish and can be left out. One large crepe (the recipe makes 6) without the chocolate has about 342 calories, 13.8g fat, 47g carbohydrates and 13.6 g of protein.

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