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Banana and Yogurt Crepes

Category

Yields1 Serving

Ingredients
 1 ¾ cups low-fat milk
 ¾ cup flour
 1 egg
 1 egg white
 2 tbsp honey or maple syrup, divided
 1 (8-ounce) container low-fat banana or vanilla yogurt
 1 banana, diced
 ½ tsp vanilla extract
 fresh mint sprigs, optional
 powdered sugar, optional

Directions
1

Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl.

2

Allow batter to rest 5 minutes at room temperature.

3

Heat a 10-inch non-stick skillet over medium heat.

4

Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet.

5

When crepe is lightly browned at edges, use a thin spatula to loosen and turn over.

6

Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool.

7

Continue making crepes with remaining batter.

8

To prevent sticking, place a piece of wax paper between each crepe.

9

Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth.

10

Add diced banana.

11

Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture.

12

Roll crepes into cylinders.

13

Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.

Ingredients

Ingredients
 1 ¾ cups low-fat milk
 ¾ cup flour
 1 egg
 1 egg white
 2 tbsp honey or maple syrup, divided
 1 (8-ounce) container low-fat banana or vanilla yogurt
 1 banana, diced
 ½ tsp vanilla extract
 fresh mint sprigs, optional
 powdered sugar, optional

Directions

Directions
1

Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl.

2

Allow batter to rest 5 minutes at room temperature.

3

Heat a 10-inch non-stick skillet over medium heat.

4

Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet.

5

When crepe is lightly browned at edges, use a thin spatula to loosen and turn over.

6

Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool.

7

Continue making crepes with remaining batter.

8

To prevent sticking, place a piece of wax paper between each crepe.

9

Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth.

10

Add diced banana.

11

Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture.

12

Roll crepes into cylinders.

13

Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.

Banana and Yogurt Crepes