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Banana and Yogurt Crepes

Total time = 30 minutes
Prep time = 15 minutes + Cooking time = 15 minutes
Recipe created on behalf of 3-A-Day of Dairy by Chef Federico Elbl, Palermo Viejo, Louisville, Ky.
1 3/4 cups low-fat (1 percent) milk
3/4 cup flour
1 egg
1 egg white
2 tablespoons honey or maple syrup, divided
1 container (8 ounces) low-fat banana or vanilla yogurt
1 banana, diced
1/2 teaspoon vanilla extract
Fresh mint sprigs, optional
Powdered sugar, optional
directions
Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl. Allow batter to rest five 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 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 two crepes on each serving plate and garnish with mint sprigs, if desired. Makes four servings.




suggestions
Nutritional facts per serving for main dish recipe (two crepes plus 5 tablespoons of yogurt mixture per serving): calories, 270; total fat, 3.5g; saturated fat, 1.5g; cholesterol, 60mg; sodium, 125mg; calcium, 25% daily value; protein, 12g; carbohydrates, 48g; dietary fiber, 2g


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