Banana and Yogurt Crepes

• 1¾ cup low-fat milk
• ¾ cup flour
• 1 egg
• 1 egg white
• 2 tablespoons honey or maple syrup, divided
• 1 (8-ounce) container low-fat banana or vanilla yogurt
• 1 banana, diced
• ½ teaspoon vanilla extract
• fresh mint sprigs, optional
• powdered sugar, optional

Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. When crepe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool. Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe. Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth. Add diced banana. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired. Yield: 2 crepes plus 5 tablespoons of yogurt mixture, per serving   Source: National Dairy Council