Banana and Yogurt Crepes

From: Chef Federico Elbl, Palermo Viejo, Louisville, KY.

Yield: 4 servings (2 crepes plus 5 Tbsp. of yogurt mixture per serving).

1 3/4 cups lowfat (1%) milk
3/4 cup flour
1 egg
1 egg white
2 Tbsp. honey or maple syrup, divided
1 8-oz. container lowfat banana or vanilla yogurt
1 banana, diced
1/2 tsp. vanilla extract optional, fresh mint

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