Banana and Yogurt Crepes

15min
Prep time
15min
Cook time
4
Servings

Banana and Yogurt Crepes

15min
Prep time
15min
Cook time
4
Servings

Ingredients:

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. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet.
  4. 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.
  5. Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.
  6. Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth.
  7. Add diced banana. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture.
  8. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.

Notes:

Yield: 2 crepes plus 5 tablespoons of yogurt mixture, per serving

Recipe created on behalf of  3-Every-Day™ of Dairy by Chef Federico Elbl, Palermo Viejo, Louisville, Ky.

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Nutrition Information

  • Per serving
  • Calories 270
  • Total Fat 3.5g
  • Cholesterol 60mg
  • Sodium 125g
  • Total Carbohydrate 48g
  • Protein 12g