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Banana and Yogurt Crepes
Prep Time:
15 minutes
Cook Time:
15 minutes
10 servings of 2

1 3/4 c. H-E-B Low-Fat Milk

3/4 c. all-purpose flour

1 H-E-B Grade AA Large Egg

1 egg white

2 Tbsp. H-E-B Made In Texas Wildflower Honey, divided

• wax paper

8 oz. light vanilla yogurt

1/2 tsp. H-E-B Vanilla Extract

1 banana, diced

2 1/2 Tbsp. H-E-B Granola


In a medium bowl, whisk together milk, flour, egg, egg white, and 1 Tablespoon honey. Allo
w batter to rest 5 minutes at room temperature.
Heat a 10-inch non-stick skillet over Medium heat.
Pour 1/2 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 flip 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 pa
per between each crepe.
Mix yogurt, vanilla and remaining honey in a bowl until smooth. Fold in diced banana.
Spread each crepe with about 2 tablespoons of the yogurt mixture. Add 1 teaspoon granola.
Roll crepes into cylinders.

Nutritional Information

Calories: 230, Total Fat: 8g, Saturated Fat: 0g, Sodium: 360mg, Carbohydrates: 36g, Dieta
ry Fiber: 2g, Protein: 14g


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