- April 15, 2009 at 9:08 pm #272519mosParticipant
Banana, Strawberry, and Yogurt Crepes
3/4 cup lowfat milk
1/3 cup flour
1 egg white
1 tbsp honey, or maple syrup, divided
1/2 cup lowfat banana yogurt, or vanilla yogurt
1 banana, diced
1/2 cup fresh strawberries, sliced
1/4 tsp vanilla extract
fresh mint sprig
1 pinch powdered sugar (optional)
Whisk together milk, flour, egg, egg whites and half the honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Heat a 10 in. non-stick skillet over medium heat and spray with cooking spray. Pour 1/8 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 half of the diced bananas & strawberries. Spread each crepe with about 1-1/4 Tbsp of the yogurt mixture. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with remaining bananas and strawberries and mint sprigs, (if desired). 2 servings = about 320 calories
- April 20, 2009 at 6:40 am #419817
WOW! This looks really awesome! I can’t wait for breakfast!
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