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Chiquita Banana Crepes 1 1/2 cups whole wheat pastry flour 2 cups low fat milk 2 whole eggs 2 ripe Chiquita bananas 1/8 teaspoon salt 1 tablespoon sunflower oil 1/4 teaspoon banana extract (optional) 1 teaspoon vanilla extract 1/4 teaspoon nutmeg Place all ingredients in a blender or food processor; mix until smooth. Pour through mesh strainer and refrigerate for 1-2 hours. Heat an 8-inch crepe or teflon pan over a medium flame for one minute; spray with vegetable spray. Pour 2 tablespoons (one ounce) of batter in pan to form a crepe. Cook for 1 minute on each side. Serve with banana and yogurt or other fresh fruit and cottage cheese. Nutrition Information Per Serving Yield: 24 crepes Calories: 56 per crepe Fat: 22% Go back. |
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