Banana and Yogurt Crêpes


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Banana and Yogurt Crêpes
(makes 4 servings)
Reprinted from 3aday.org

Ingredients:

Nutrition Facts for Banana and Yogurt Crêpes (text version below directions)

1-3/4 cups low fat (1%) milk

3/4 cup flour

1 egg

1 egg white

2 tablespoons honey or maple syrup, divided

Nonfat cooking spray

One 8-ounce container of low-fat banana or vanilla yogurt

1 banana, diced

1/2 teaspoon vanilla extract

Fresh mint sprigs, optional

Powdered sugar, optional (not included in Nutrition Facts label)

Directions:

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 and spray with cooking spray.

Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. 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. Continue making crêpes with remaining batter. To prevent sticking, place a piece of wax paper between each crêpe.

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. Place 2 crêpes on each serving plate and garnish with mint sprigs or sprinked with powdered sugar, if desired.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 2 crêpes (240 g) Servings Per Recipe: 4
	Amount per serving
Calories	245
Calories from fat	20
Total Fat	2 g
Saturated Fat	1 g
Cholesterol	7 mg
Sodium	110 mg
Total Carbohydrates	47 g
Dietary Fiber	1 g
Sugars	8 g
Protein	10 g
Vitamin A	6%
Vitamin C	8%
Calcium	25%
Iron	8%