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Banana and Yogurt Crepes

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Quick and easy

Quick and easy

Quick and easy

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. Allow 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 paper 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, Dietary Fiber: 2g, Protein: 14g
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