Banana and Yogurt Crepes

Makes 4 Servings

  • Total Time: 30
  • Prep Time: 15
  • Cook Time: 15


  • 1 3/4 cups low-fat milk
  • 3/4 cup flour
  • 1 egg
  • 1 egg white
  • 2 tablespoons honey or maple syrup, divided
  • 1 (8-ounce) container low-fat banana or vanilla yogurt
  • 1 banana, diced
  • 1/2 teaspoon vanilla extract
  • fresh mint sprigs, optional
  • powdered sugar, optional


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

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