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Ricotta-Banana Crepes
Prep 30min
Total1hr20min
Ingredients12
Servings20
Enjoy these cheesy banana crepes for a delicious breakfast. Top them with strawberries and dollops of whipped topping.
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Ingredients
Crepes
1to 1 1/4 cups fat-free (skim) milk
1cup fat-free ricotta cheese
1cup Gold Medal™ all-purpose flour
1/2cup fat-free egg product
1/2cup chopped ripe banana
2tablespoons frozen apple juice concentrate, thawed
1/2teaspoon salt
1/2teaspoon ground cinnamon
1/2teaspoon vanilla
Topping
2cups sliced fresh strawberries, if desired
1to 2 cups frozen (thawed) fat-free whipped topping, if desired
2tablespoons powdered sugar, if desired
Directions
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1
In blender or food processor, place 1 cup of the milk and all remaining crepes ingredients. Cover; blend on high speed until smooth, stopping to scrape sides if necessary. (If batter is too thick, add remaining 1/4 cup milk.)
2
Spray 6- to 8-inch nonstick skillet or crepe pan with cooking spray; heat over medium heat until very hot. For each crepe, pour slightly less than 1/4 cup batter into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook about 2 minutes or until light brown. Run wide spatula around edge to loosen; turn and cook other side about 30 seconds or until light brown.
3
Stack crepes, placing waxed paper between each; keep covered. To serve, fold crepes into fourths. Top each with strawberries and a dollop of whipped topping; sprinkle with powdered sugar.
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