Banana and Yogurt Crepes

Directions

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 (1)

Your Rating:

4

lutzflcat

Jan. 9, 2013

"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 recommend ..." See moreusing the banana yogurt because it really enhanced the flavor of the filling. I couldn't see using the blender just to combine yogurt, vanilla, and honey, so I just whisked it all together saving myself some dirty dishes. Next time I make these crepes, I'll chop up some of the fresh mint and add a little to the filling for a little burst of freshness, and I might even add just a little sugar (or Splenda) to the crepe mixture. I'll also mix up more of the filling because I did not overfill the crepes, but I did run out of the yogurt filling. It was a nice breakfast today!"