Banana and yogurt crepes

Recipe Information

Ingredients

• 1 3/4 cups low-fat milk 

• 3/4 cup flour 

• 1 egg 

• 1 egg white 

• 2 tablespoons maple syrup or honey 

• One 8-ounce container of low-fat banana or vanilla yogurt 

• 1 diced banana 

• 1/2 teaspoon vanilla extract 

• Fresh mint (optional)

• Powdered sugar (optional)

Directions

• In a medium bowl, whisk together the milk, flour, egg, egg white, and 1 tablespoon of maple syrup or honey. Set the batter aside to rest for 5 minutes.

• After heating a 10-inch nonstick skillet over medium heat, add 1/4 cup of batter and swirl until the batter coats the bottom of the skillet.

• Once the batter is lightly brown at edges, loosen and turn over using a thin spatula.

• Repeat the saut�ing process with the remainder of the batter. Stack the crepes (8 total) on a plate, each separated by a piece of wax paper.

• In a food processor or blender, mix the yogurt, vanilla, and remaining tablespoon of honey until smooth, and then add the bananas. Use approximately 2 1/2 tablespoons of the mixture to coat each crepe, and then roll the crepes into cylinders.

• Put two crepes onto each serving dish, and decorate with mint and powdered sugar if desired.

Nutrition (per serving)

• Calories: 270 cal

• Fat: 4g

• Saturated fat: 2g

• Cholesterol: 60mg

• Sodium: 125mg

• Carbohydrates: 48g

• Fiber: 2g

• Protein: 12g