|A delicious mix of bananas, strawberries and nut butter is the perfect filling for whole wheat crepes. For quicker morning preparation, the crepes batter can be made the day before and refrigerated.|
|Recipe Cost for 4 People: $5.29 ($1.32/serving)*|
|Preparation Time: 45 minutes|
|Mix flour, salt, eggs, ¾ cup milk and canola oil in a food processor, blender or mixer until smooth. Place batter in a bowl; cover and refrigerate at least 30 minutes. Clean out food processor or blender; add 2 bananas, almond butter and remaining 2 Tbsp milk; process until smooth. (Or mash bananas by hand and mix with almond butter and milk.) Transfer to a small bowl.
Coat a 9-12” non-stick skillet (or crepe pan) with cooking spray and heat over medium flame. Ladle about 2-3 Tbsp of batter into skillet, then tilt pan to spread batter. Cook crepe until edges start to crisp (about 1 minute), then flip with a spatula and cook about 30 more seconds; remove from pan. Repeat with remaining batter, coating skillet with cooking spray as needed.
Slice remaining 2 bananas and strawberries. Set strawberries aside. Melt margarine in non-stick skillet, add bananas and brown sugar. Stirring gently, cook about 3-4 minutes, until brown sugar is dissolved. Remove from heat.
To assemble, spread about 1 Tbsp banana-nut butter mixture on crepe, add 1/8 of banana and strawberry slices. Roll up or fold crepe.
|Serves: 4 (2 crepes per serving)|
|Fruits & Veggies per Serving
Total Fat: 15g
Saturated Fat: 2.5g
% of Calories from Fat: 34%
% Calories from Sat Fat: 6%
Dietary Fiber: 8g
|An excellent source of protein, fiber, vitamin C, vitamin E, riboflavin, vitamin B6, potassium, phosphorus, magnesium, zinc and iodine, and a good source of biotin, calcium, iron, zinc and copper.|
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