Ingredients:

• 1-3/4 cups low fat (1%) milk
  
• 3/4 cup flour
  
• 1 egg
  
• 1 egg white
  
• 2 tablespoons honey or maple syrup, divided
  
• Nonfat cooking spray
  
• One 8-ounce container of low-fat banana or vanilla yogurt
  
• 1 banana, diced
  
• 1/2 teaspoon vanilla extract
  
• Fresh mint sprigs, optional
  
• Powdered sugar, optional (not included in Nutrition Facts label)

Directions:

1. Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Heat a 10-inch non-stick skillet over medium heat and spray with cooking spray.
   
2. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. When crêpe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crêpe about 20 seconds or until lightly browned; slide onto plate to cool. Continue making crêpes with remaining batter. To prevent sticking, place a piece of wax paper between each crêpe.
   
3. Purée yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crêpe with about 2-1/2 tablespoons of the yogurt mixture. Roll crêpes into cylinders. Place 2 crêpes on each serving plate and garnish with mint sprigs or sprinked with powdered sugar, if desired.