Cocoa Crepes with Strawberry-Banana Filling

Splurge on fruit-filled fancy chocolate pancakes that are paper thin and extra delicious.

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Prep Time 35 min
Total Time 35 min
Servings 4

Ingredients

1 1/4: cups chocolate-flavored fat-free (skim) milk

1/2: cup fat-free egg product or 2 eggs

1: cup Gold Medal® all-purpose flour

1: cup Yoplait® 99% Fat Free creamy strawberry banana or creamy strawberry yogurt (from 2-lb container)

1: medium banana, sliced

8: strawberries, sliced

1: to 2 tablespoons powdered sugar

2: tablespoons chocolate-flavored syrup

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Directions

1 In medium bowl, mix milk, egg product and flour until smooth.
2 Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. For each crepe, pour 1/4 cup batter into skillet, and quickly rotate skillet to coat bottom with batter, forming a thin layer. Cook about 2 minutes or until edge is set; turn and cook other side about 30 seconds. Repeat with remaining batter, making 7 more crepes. Stack crepes on plate to keep warm.
3 To serve, spoon about 2 tablespoons yogurt down center of each crepe. Top with one-eighth of the banana slices; roll up. Place 2 filled crepes on each plate. Top with strawberries, sprinkle with powdered sugar and drizzle with chocolate syrup.

EXPERT TIPS

Expert Tips

Crepe is French for "pancake," which are much thinner than regular pancakes.

Practice makes perfect! It may take making a few crepes to get the hang of quickly swirling the skillet right after the batter is added to evenly cover the bottom.

To make crepes ahead, prepare, wrap tightly and store in refrigerator up to 3 days. Or freeze crepes layered between waxed paper up to 3 months. To thaw, place package of crepes in 300°F. oven for 10 to 15 minutes.

Got questions? Our experts have the answers. Ask Betty now.