Banana and Yogurt Crepes

Makes 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

• 1 3/4 cups 1% low-fat milk
• 3/4 cup all-purpose flour
• 1 egg
• 1 egg white
• 2 tablespoons honey or maple syrup, divided
• Non-stick cooking spray
• 1 (8-ounce) carton low-fat banana or vanilla yogurt
• 1 banana, diced
• 1/2 teaspoon vanilla extract
• Fresh mint sprigs, optional
• Powdered sugar, optional

Directions

Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes. Heat a 10-inch non-stick skillet over medium heat and spray with cooking spray.

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. Divide diced banana and yogurt sauce evenly among crepes; roll up. Garnish with mint sprigs and powdered sugar, if desired.

Nutrition Facts per serving

• Calories 270
• Total Fat 3.5 g
• Saturated Fat 1.5 g
• Cholesterol 60 mg
• Sodium 125 mg
• Calcium 25% Daily Value
• Protein 12 g
• Carbohydrates 48 g
• Dietary Fiber 2 g