Banana Yogurt Crêpe
Recipe created on behalf of 3-A-Day of Dairy by Chef Federico Elbl, Palermo Viejo, Louisville, Ky. Serves 4
Ingredients:
1 3/4 cups low-fat milk
3/4 cup flour
1 egg
1 egg white
2 tablespoons honey or maple syrup, divided
1 container (8-oz) container low-fat banana or vanilla yogurt
1 banana, diced
1/2 teaspoon vanilla extract
fresh mint sprigs, optional
powdered sugar, optional
Method:
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. 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 2 crepes on each serving plate and garnish with mint sprigs, if desired.
Yield: 2 crepes plus 5 tablespoons of yogurt mixture, per serving
Nutritional Facts per serving for individual food recipe:
Calories: 270
Total Fat: 3.5 g
Saturated Fat: 1.5 g
Cholesterol: 60 mg
Sodium: 125 mg
Calcium: 25% Daily Value
Protein: 12 g
Carbohydrates: 48 g
Dietary Fiber: 2 g