- 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
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
- 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.