Recipe by National Dairy Council
"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."
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1 3/4 cups
fat-free or low-fat lactose-free milk
honey or maple syrup, divided
1 (8 ounce) container
low-fat banana or vanilla yogurt
Fresh mint sprigs
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 recommend using the banana yogurt because it really enhanced the flavor of the filling. I couldn't see using the blender just to combine yogurt, vanilla, and honey, so I just whisked it all together saving myself some dirty dishes. Next time I make these crepes, I'll chop up some of the fresh mint and add a little to the filling for a little burst of freshness, and I might even add just a little sugar (or Splenda) to the crepe mixture. I'll also mix up more of the filling because I did not overfill the crepes, but I did run out of the yogurt filling. It was a nice breakfast today!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana and Yogurt Crepes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 14
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