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Banana and yogurt crepes

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Source: King County Public Health
http://www.bestbonesforever.gov/recipes_main/dessert.cfm


1-3/4 cups low-fat or fat-free milk
3/4 cup flour
1 egg
1 egg white
2 tablespoons honey or maple syrup, divided
Nonfat cooking spray
1 (8-ounce) container of low-fat or fat-free banana or vanilla yogurt
1 banana, diced
1/2 teaspoon vanilla extract
Fresh mint sprigs, optional
Powdered sugar, optional

  1. Whisk together milk, flour, egg, egg whites, and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature.
  2. Heat a 10-inch nonstick skillet over medium heat and spray with cooking spray.
  3. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet.
  4. When crêpe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crêpe about 20 seconds or until lightly browned; slide onto plate to cool.
  5. Continue making crêpes with remaining batter. To prevent sticking, place a piece of wax paper between each crêpe.
  6. Purée yogurt, vanilla, and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crêpe with about 2-1/2 tablespoons of the yogurt mixture. Roll crêpes into cylinders.
  7. Place 2 crêpes on each serving plate and garnish with mint sprigs or sprinkle with powdered sugar, if desired.

 


Makes 6 servings

 

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