Banana and Yogurt Crepes Recipe - Allrecipes.com
Banana and Yogurt Crepes Recipe
  • READY IN 30 mins

Banana and Yogurt Crepes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 crepes Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Jan 09, 2013

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!

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 50.6 g
  • 16%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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