Banana and Yogurt Crepes
Here's a healthy recipe that's perfect for any time of day. For breakfast, lunch or dinner, these crepes are a great, tasty way to stay fit and be on your way to 3-A-Day of Dairy at the same time.
Recipe created by
Chef Federico Elbl,
Palermo Viejo, Louisville, Ky.
Makes 4 servings (Each serving = 2 crepes, 5 tablespoons yogurt topping)
Ingredients
- 1 3/4 cups lowfat (1%) milk
- 3/4 cup flour
- 1 egg
- 1 egg white
- 2 tablespoons honey or maple syrup, divided
- 1 (8 ounce) container lowfat banana or vanilla yogurt
- 1 banana, diced
- 1/2 teaspoon vanilla extract
- Fresh mint sprigs
- Powdered sugar, optional
Directions
Whisk together milk, flour, egg, egg white 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 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. 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 and powdered sugar.