Banana and Yogurt Crepes

January 01, 2014
makes 4 servings
prep time 15 min
cook time 15 min


  • 1 3/4 cups low-fat milk
  • 3/4 cup flour
  • 1 egg
  • 1 egg white
  • 2 tablespoons honey or maple syrup, divided
  • 1 (8-ounce) container low-fat banana or vanilla yogurt
  • 1 banana, diced
  • 1/2 teaspoon vanilla extract
  • fresh mint sprigs, optional
  • powdered sugar, optional


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

Recipe created on behalf of  3-Every-Day™ of Dairy by Chef Federico Elbl, Palermo Viejo, Louisville, Ky.

Banana and Yogurt Crepes

PT15M PT15M PT30M 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 (8-ounce) container low-fat banana or vanilla yogurt, 1 banana, diced, 1/2 teaspoon vanilla extract, fresh mint sprigs, optional, powdered sugar, optional,

nutritional facts

Per serving

Calories 270

Total Fat 3.5g

Saturated Fat 1.5g

Cholestrol 60mg

Sodium 125mg

Total Carbohydrate 48g

Dietary Fiber 2g

Protein 12g


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