Name: Banana and Yogurt Crepes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1¾ cup low-fat milk; ¾ cup flour; 1 egg; 1 egg white; 2 tablespoon honey or maple syrup (divided); 1 8-ounce container low-fat banana or vanilla yogurt; 1 banana (diced); ½ teaspoon vanilla extract; fresh mint sprigs (optional); powdered sugar (optional)

Banana and Yogurt Crepes

Prep Time 15

Cook Time 15

Total Time 30

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Servings

Ingredients

1¾ cup low-fat milk
¾ cup flour
1 egg
1 egg white
2 tablespoon honey or maple syrup divided
1 8-ounce container low-fat banana or vanilla yogurt
1 banana diced
½ teaspoon vanilla extract
fresh mint sprigs optional
powdered sugar optional

Instructions

Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. When crepe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool. Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.
Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.
Yield: 2 crepes plus 5 tablespoons of yogurt mixture, per serving
Source: National Dairy Council