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 sprigs optional, powdered sugar

Whisk together milk, flour, egg, egg whites and 1 Tbsp. honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Heat a 10" non-stick skillet over medium heat and spray with cooking spray. 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.

Purèe yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crepe with about 21/2 Tbsp. of yogurt mixture. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.