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Banana And Yogurt Crepes

This recipe is an excellent source of vitamin B2 (riboflavin), iodine, selenium, protein, vitamin D, phosphorus and calcium and a good source of fiber, vitamin B1 (thiamin), folate, manganese, potassi

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Prep
Cook
Serves 4people
Ingredients
1 3/4
cups low-fat milk
3/4
cup all-purpose flour
1
egg
1
egg white
2
tbsp honey or maple syrup, divided
1
cup low-fat banana or vanilla yogurt
1
banana, diced
1/2
tsp vanilla extract
fresh mint sprigs (optional
powdered sugar (optional
Directions
1.
Whisk together milk, flour, egg, egg whites and 1 Tbsp honey in a medium bowl. Allow batter to rest 5 minutes at room
2.
Heat a 10-inch nonstick skillet over medium heat. Pour ¼ cup batter into skillet; quickly tilt and swirl batter to coat bottom
3.
Cook turned crepe about 20 seconds or until lightly browned; slide onto a plate to cool.
4.
Continue making crepes with remaining batter. To prevent sticking, place a piece of was paper between each crepe.
5.
Stir together the yogurt, vanilla and remaining honey in a medium bowl until smooth. Stir in the diced banana.
6.
Spread each crepe with about 2 ½ Tbsp of the yogurt mixture. Roll crepes into cylinders.
7.
Place 2 crepes on each serving plate and garnish with mint sprigs, if desired. Yield: 2 crepes plus 5 Tbsp yogurt mixture.

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