Banana and Yogurt Crepes

• 1 3/4 cups fat-free or low-fat lactose-free 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)

1. Whisk together fat-free or low-fat lactose-free milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl.
2. Allow batter to rest 5 minutes at room temperature.
3. Heat a 10-inch non-stick skillet over medium heat.
4. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet.
5. When crepe is lightly browned at edges, use a thin spatula to loosen and turn over.
6. Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool.
7. Continue making crepes with remaining batter.
8. To prevent sticking, place a piece of wax paper between each crepe.
9. Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth.
10. Add diced banana.
11. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture.
12. Roll crepes into cylinders.
13. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.

milk, flour, egg, egg, honey, banana, banana, vanilla, mint sprigs, powdered sugar

Taken from allrecipes.com/recipe/banana-and-yogurt-crepes/ (may not work)