Banana and Yogurt Crepes
Ease: Moderate
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
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 Information:
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
Recipe Source:
Recipe created on behalf of 3-A-Day of Dairy by Chef Federico Elbl, Palermo Viejo, Louisville, Ky.
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Rating: 4.0 / 5.0
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May 13, 2010: A great dessert!
Roger - Cullman, Alabama
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