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Strawberry Banana Crepes

 

These strawberry banana crepes are topped with an easy, dairy-free, 5-ingredient Nutella sauce. Normally, Nutella is made with hazelnuts, but I used peanut butter in this recipe because hazelnut butter isn’t sold in most grocery stores.

And of course, you’re welcome to use your favorite fruit of choice if you prefer a different fruit over strawberries or bananas.

Strawberry Banana Crepes with "Nutella"

Ingredients
  • For crepes:
  • 1 tortilla of choice (I use Mission low-carb tortillas)
  • 1 banana, sliced
  • 4 strawberries, sliced
  • For Nutella:
  • 1 ½ tbsp cocoa or cacao powder
  • 1 ½ tbsp coconut oil, melted
  • 1 ½ tbsp creamy peanut butter, softened
  • 1 tbsp pure maple syrup
  • ½ tsp vanilla extract
Instructions
  1. Prepare the Nutella sauce by stirring all Nutella ingredients in a bowl until combined. Set aside. 
  2. Melt 1 tsp coconut oil in a round pan over medium heat.
  3. Place tortilla on the center of the pan and cook for about 1 minute, until the edges are slightly brown.
  4. Carefully slide a spatula underneath the crepe and flip to the other side.
  5. Drizzle half of the Nutella sauce inside the crepe, then layer with sliced fruit.
  6. Fold the right side of the crepe toward the middle, then fold the left side toward the middle, overlapping slightly.
  7. Drizzle the top of crepe with remaining Nutella.

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