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Nutrition Facts
Serving Size 103 g
(Approx. 10 Servings)
Amount Per Serving
Calories 120 Calories From Fat 15
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 50 mg 2%
Total Carbohydrate 23 g 8%
Dietary Fiber 1 g 4%
Sugars 11 g
Protein 5 g
Vitamin A 2% Iron 4%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Banana and Yogurt Crepes

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
10  People


Recipe makes 10 Servings

1 3/4 cup(s) H-E-B Select Ingredients 1% Milk
3/4 cup(s) all purpose flour
2 H-E-B Grade AA Large Egg, 1 egg, 1 egg white
2 Tbsp H-E-B Made In Texas Wildflower Honey, divided
1 H-E-B Texas Tough Wax Paper
8 Oz light vanilla yogurt
1/2 Tsp H-E-B Vanilla Extract
1 bananas, diced
2 1/2 Tbsp H-E-B Granola
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In a medium bowl, whisk milk, flour, egg, egg white and 1 tablespoon honey. Let batter rest 5 minutes at room temperature.
Heat a 10-inch non-stick skillet over medium.
Pour 1/2 cup batter in skillet; quickly tilt and swirl batter to coat bottom of skillet. When edge of crepe is lightly browned, use a thin spatula to loosen and flip over.
Cook turned crepe about 20 seconds or until lightly browned then 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 then add 1 teaspoon granola. Roll crepes into cylinders.



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