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Banana and Yogurt Crepes

Rated as 4.33 out of 5 Stars

"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

30 m servings 260 cals
Original recipe yields 4 servings (8 crepes)

Directions

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  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.

Nutrition Facts


Per Serving: 260 calories; 1.6 g fat; 50.6 g carbohydrates; 11.6 g protein; 44 mg cholesterol; 114 mg sodium. Full nutrition

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Reviews

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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...