About Banana and Yogurt Crepes
Start your day with a touch of elegance by indulging in these light and airy Banana and Yogurt Crêpes. Delicate crêpes folded around creamy yogurt, fresh banana slices, and a drizzle of honey, creating a harmony of sweet and tangy flavors. Each bite melts in your mouth, offering a perfect balance of soft, ripe fruit and smooth, velvety yogurt, wrapped in the thin, golden goodness of the crêpes. Ideal for breakfast or brunch, this dish feels like a special treat, yet is simple enough to enjoy any day of the week.
Ingredients
1 3/4 cups milk
3/4 cup flour
1 egg white
2 tablespoons honey or maple syrup, divided
1 (8 ounce) container banana (or vanilla yogurt)
1 banana, diced
1/2 teaspoon vanilla extract
Fresh mint sprigs
Powdered sugar, optional
Preparation
01In a medium bowl, whisk together milk, flour, egg white and 1 tablespoon of honey. Allow batter to rest, about 5 minutes at room temperature.
02In a 10-inch non-stick skillet over medium heat, coat with cooking spray. Pour 1/4 cup batter into skillet and 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.
03Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana.
04Spread 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.
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