What a wonderful way to enjoy the fresh fruits of summer in a quick, healthy breakfast or light dinner. You’ll be surprised how something with a fancy French name is even easier to make than pancakes, and a nice change of pace too. The whipped cream on top is entirely optional, and if you decide not to use it, just put a little sweetener like honey or agave in the yogurt to compensate. And don’t be shy about adding other favorite summer fruits. We added sliced nectarines, but mangos would also add great flavor.
Ingredients:
1 banana(s) -- or double small sized, sliced diagonally
2 kiwi(s) -- peeled, halved, sliced
1/2 lime
1 egg(s)
1 cup(s) milk -- or rice or soy milk
1 1/2 tsp vanilla extract
1 cup(s) whole wheat pastry flour
1/4 tsp salt
1/2 cup(s) plain yogurt
cinnamon
whipped cream -- OPTIONAL TOPPING
Directions
1. Cut fruit and toss with juice from lime. Set aside. Whisk together, eggs, milk and vanilla. Set aside.
2. In mixing bowl mix flour and salt, pour in egg mixture, 2 more Tbsps. of milk (yield of 4) and stir all until combined.
3. Heat some butter in a medium skillet on medium- low heat. Pour in a scant 1/2 c. of batter. Cook 2 min. on one side, flip and cook another 1-2 min. Keep warm on a plate under tin foil while making others.
4. Place crepe on plate. Spread some yogurt and fruit down the center, sprinkle with cinnamon and fold sides over middle. Flip crepe over and dot with whipped cream if desired.
BANANA CREPES: Replace yogurt with an equal amount of mashed banana, 2 tsp. lemon zest and 1 tsp. cinnamon (yield of 4).
BERRY FILLING: Place 3 cups frozen or fresh berries in small saucepan or skillet with lid. Add a few tablespoons of juice or water and turn heat to medium. When liquid starts to bubble turn heat down to simmer and continue cooking with lid off until it thickens, approx. 10-15 minutes. You can add some honey or sugar if desired, or lemon zest.
(adapted from Outsmart Diabetes Prevention Guide 8/11 “Whole Grain Crepes w/ Banana & Kiwi”)
