Crepes with Nutella with Bananas and Mango Yogurt


  • 1 1/4 cups  milk
  • 1 cup  all-purpose flour
  • 1 egg
  • 1 teaspoon  cooking oil
  • 1/4 teaspoon  baking powder

Combine all ingredients and blend with a hand mixer for 1-2 minutes until small lumps of flour have dissolved.

Lightly grease an 8 in skillet over medium-high heat. Remove from heat. Pour two tablespoons of batter into skillet and tilt skillet so batter has a thin, even coat on the bottom of the pan. Place skillet back on burner. Cook 1-2 mins. Flip and cook for about 1 min. Stack crepes on plate.

  • Sliced Bananas
  • Nutella

Lay crepe on plate. Spread a layer of Nutella (about 1-2 teaspoon) down the center of the crepe. Place five slice of banana on Nutella. Fold both edges of inward over center. If crepe is cold microwave for 10-15 second. Serve warm crepe with cold mango yogurt.

crepe recipe from BHG

Mango Yogurt

  • 1/2 cup Greek yogurt or Plain Non-Fat Yogurt that is  strained (the Greek yogurt does not need to be strained)
  • Mango, Diced (How to cut a mango)

Stir diced mango into the yogurt. Serve. Store in refrigerator for up to three days.


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