- 1 cup whole-grain pastry flour
- 1/4 teaspoon salt
- 1 egg
- 1 cup unsweetened soy milk or whole milk
- 3 tablespoons unsweetened soy milk or whole milk
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons butter
- 2 tablespoons water
- 1/2 cup plain yogurt
- 1 banana, cut into 24 diagonal slices
- 2 kiwifruit, peeled, cut in half lengthwise, and sliced
- 2 teaspoons lime juice (optional)
- 1/2 teaspoon ground cinnamon
1. To make the crepes: In a large bowl, combine the flour and salt.
2. In a small bowl, beat the egg, then stir in the milk and vanilla. Pour into the flour and mix well.
3. Melt 1/2 teaspoon of the butter in an 8" cast-iron skillet over medium heat. Pour 3 tablespoons of batter into the skillet and tilt the skillet to coat the bottom in a thin layer (if the batter seems too thick, add 1 to 2 tablespoons water). Cook the first side until nicely browned, about 2 minutes. Using a spatula, turn the crepe and cook the second side for 1 to 2 minutes (the second side will look spotty). Slide the crepe onto a plate and cover with foil to keep warm. Continue making crepes in the same fashion, rebuttering the pan after every second crepe, until all the butter and batter are used.
4. To make the filling and assemble: Place a crepe on a serving plate, attractive side down, and spread with 1 tablespoon of yogurt. Arrange 3 of the banana slices and a quarter of a kiwifruit in strips one-third of the way from one edge. Sprinkle with 1/4 teaspoon of the lime juice and a pinch of the cinnamon, and roll up. Continue assembling the remaining crepes.
To make these ahead, cook the crepes, stack and cover with foil, and refrigerate or freeze. Thaw if frozen, then reheat the foil-wrapped stack on a baking sheet at 350°F until the crepes are warm and pliable, 5 to 8 minutes, or in a skillet on the stovetop. Assemble as directed.
Nutritional Facts per serving
Calories 236.4 cal
Fat 6.7 g
Saturated fat 3.3 g
Cholesterol 67 mg
Sodium 228.6 mg
Carbohydrates 35.9 g
Total sugars 12.8 g
Dietary fiber 4.4 g
Protein 9.3 g
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