Banana and Yogurt Crepes

Banana and Yogurt Crepes

1

"Thin and elegant crepes filled with a smooth, pureed nutrient-rich, low-fat yogurt, vanilla and honey mixture, and fresh sliced bananas. Yogurt contains lactose, but its live and active cultures help with digestion, making this recipe a friendly option for those who are lactose intolerant."

Ingredients

30 m servings 260 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together fat-free or low-fat lactose-free 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.
  2. 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.
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Reviews

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  1. 2 Ratings

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I thought the crepe mixture was too thin, so I did add flour to reach what I felt was the right consistency. About another 1/4+ cup of flour resulted in really thin, delicious crepes. I'd reco...