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Banana and Yogurt Crepes 
Ingredients: * 1 3/4 cups low-fat milk * 3/4 cup flour * 1 egg * 1 egg white * 2 tablespoons honey or maple syrup, divided * 1 (8-ounce) container low-fat banana or vanilla yogurt * 1 banana, diced * 1/2 teaspoon vanilla extract * fresh mint sprigs, optional * powdered sugar, optional Instructions: 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. Heat a 10-inch non-stick skillet over medium heat. 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, if desired. Yield: 2 crepes plus 5 tablespoons of yogurt mixture, per serving Nutrition information: Calories: 270 Total Fat: 3.5 g Saturated Fat: 1.5 g Cholesterol: 60 mg Sodium: 125 mg Calcium: 25% Daily Value Protein: 12 g Carbohydrates: 48 g Dietary Fiber: 2 g |
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