Banana and yogurt crepes - FOX 13 News

Banana and yogurt crepes

  • Good Day food & recipesMore>>

  • Healthy lunch and snack recipes from Hillsborough schools

    Healthy lunch and snack recipes from Hillsborough schools

    Tuesday, July 29 2014 1:11 PM EDT2014-07-29 17:11:31 GMT
    Hillsborough County Public Schools District Chef Benjamin Guggenmos shares healthy and delicious recipes on Good Day Tampa Bay.
    Hillsborough County Public Schools District Chef Benjamin Guggenmos shares healthy and delicious recipes on Good Day Tampa Bay.
  • RECIPE: Spinach Brownies

    RECIPE: Spinach Brownies

    Wednesday, May 14 2014 9:01 AM EDT2014-05-14 13:01:15 GMT
    The recipe seen at 8 a.m.
    The recipe seen at 8 a.m.
  • Deviled Eggs

    Deviled Eggs

    Wednesday, May 14 2014 9:00 AM EDT2014-05-14 13:00:38 GMT
    The recipe was seen at 8 a.m. Wednesday.
    The recipe was seen at 8 a.m. Wednesday.

Source: King County Public Health
http://www.bestbonesforever.gov/recipes_main/dessert.cfm


1-3/4 cups low-fat or fat-free milk
3/4 cup flour
1 egg
1 egg white
2 tablespoons honey or maple syrup, divided
Nonfat cooking spray
1 (8-ounce) container of low-fat or fat-free banana or vanilla yogurt
1 banana, diced
1/2 teaspoon vanilla extract
Fresh mint sprigs, optional
Powdered sugar, optional

  1. 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.
  2. Heat a 10-inch nonstick skillet over medium heat and spray with cooking spray.
  3. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet.
  4. When crêpe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crêpe about 20 seconds or until lightly browned; slide onto plate to cool.
  5. Continue making crêpes with remaining batter. To prevent sticking, place a piece of wax paper between each crêpe.
  6. Purée yogurt, vanilla, and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crêpe with about 2-1/2 tablespoons of the yogurt mixture. Roll crêpes into cylinders.
  7. Place 2 crêpes on each serving plate and garnish with mint sprigs or sprinkle with powdered sugar, if desired.

 


Makes 6 servings

 

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

FOX 13 / WTVT-TV
3213 West Kennedy Blvd.
Tampa, Florida 33609
Main: (813) 876-1313
Newsroom: (813) 870-9630
Fax: (813) 871-3135

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices