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.