Banana and Yogurt Crepes

Banana and Yogurt Crepes

"Thin and elegant crepes filled with a smooth, pureed nutrient-rich, low-fat yogurt, vanilla and honey mixture, and fresh sliced bananas. Yogurt contains lactose, but its live and active cultures help with digestion, making this recipe a friendly option for those who are lactose intolerant."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 260 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Whisk together fat-free or low-fat lactose-free 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.
  2. 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.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I thought the crepe mixture was too thin, so I did add flour to reach what I felt was the right consistency. About another 1/4+ cup of flour resulted in really thin, delicious crepes. I'd reco...

Other stories that may interest you