Entrée

Peanut Butter-Banana Crêpes

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prep time

20 min

total time

50 min

makes

4 servings, 2 filled crêpes (132 g) each

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kraft

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What You Need

2 eggs

1 cup milk

1 Tbsp. oil

3/4 cup flour

1/4 cup Kraft Smooth Peanut Butter

3 bananas, sliced

3 Tbsp. chopped pecans, toasted

Make It

BLEND eggs, milk and oil in blender until smooth. Add flour; blend well. Refrigerate 30 min.

HEAT medium skillet sprayed with cooking spray on medium heat. Add 3 Tbsp. batter; tilt skillet to evenly coat bottom with batter. Cook 1 min. or until bottom of crêpe is golden brown. Loosen edge with spatula; invert crêpe onto paper towel. Repeat with remaining batter to make 8 crêpes.

PLACE crêpes, browned-sides down, on work surface; spread peanut butter down centres. Top with bananas; roll up. Sprinkle with nuts.

kraft kitchens tips

Shortcut

Substitute store-bought crepes for the homemade crêpes.

Special Extra

Serve sprinkled with icing sugar or drizzled with maple syrup.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavour. There are several ways to toast nuts. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook over medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.