Banana and Yogurt Crêpes

Ingredients

• 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
• ½ teaspoon vanilla extract
• Fresh mint sprigs and/or powdered sugar, optional

Directions

1. 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.
2. Heat a 10-inch non-stick skillet over medium heat and spray with cooking spray.
3. Pour ¼ cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet.
4. 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.
5. Continue making crêpes with remaining batter. To prevent sticking, place a piece of waxed paper between each crêpe.
6. Purée yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana.
7. Spread each crêpe with about 2½ tablespoons of the yogurt mixture.
8. Roll crêpes into cylinders.
9. Place 2 crêpes on each serving plate and garnish with mint sprigs or sprinked with powdered sugar, if desired.

Nutritional 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%

Recipe Courtesy: Seattle and King County Recipe of the Week