Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Banana and yogurt crepes
  

Banana and yogurt crepes

Recipe Information

Servings 4
Preparation Time 15 Minutes
Cook Time 15 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Banana; Yogurt
Category Dairy; Fruit
Meal Breakfast; Brunch; Snack
Type Dessert; Main dish
Cuisine American; French
Cook Method Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; Low Sodium; Heart Healthy; High Protein; Vegetarian

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