30 Minutes or Less

Banana and Yogurt Crepes

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1Made this recipe

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes


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


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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