1 3/4c.H-E-B Low-Fat Milk,
1H-E-B Grade AA Large Egg,
2Tbsp.H-E-B Made In Texas Wildflower Honey, divided,
8oz.light vanilla yogurt,
1/2tsp.H-E-B Vanilla Extract,
2 1/2Tbsp.H-E-B Granola,
1In a medium bowl, whisk together milk, flour, egg, egg white, and 1 Tablespoon honey. Allow batter to rest 5 minutes at room temperature.
2Heat a 10-inch non-stick skillet over Medium heat.
3Pour 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.
4Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.
5Mix yogurt, vanilla and remaining honey in a bowl until smooth. Fold in diced banana.
6Spread each crepe with about 2 tablespoons of the yogurt mixture. Add 1 teaspoon granola. Roll crepes into cylinders.
Calories: 230, Total Fat: 8g, Saturated Fat: 0g, Sodium: 360mg, Carbohydrates: 36g, Dietary Fiber: 2g, Protein: 14g