Banana and Yogurt Crepes

Ingredients

• 1  banana diced
• 1  eggs 
• 1  egg white 
• 1.8 cups lactose-free milk fat-free low-fat
• 0.8 cup flour 
• 8 ounce vanilla yogurt low-fat
• 2 tablespoons maple syrup divided
• 0.5 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• whisk
• blender
• wax paper
• spatula

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.
2. Heat a 10-inch non-stick skillet over medium heat.
3. 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.
4. Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth.
5. Add diced banana.
6. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture.
7. Roll crepes into cylinders.
8. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.