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Ricotta-Banana Crepes

Name: Ricotta-Banana Crepes
Prep time: 30 min
Total time: 1 h 20 min
Yield: 20
Ingredients: 1 to 1 1/4 cups fat-free (skim) milk; 1 cup fat-free ricotta cheese; 1 cup Gold Medal™ all-purpose flour; 1/2 cup fat-free egg product; 1/2 cup chopped ripe banana; 2 tablespoons frozen apple juice concentrate, thawed; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla; 2 cups sliced fresh strawberries, if desired; 1 to 2 cups frozen (thawed) fat-free whipped topping, if desired; 2 tablespoons powdered sugar, if desired

Prep 30 min
Total 1 hr 20 min
Ingredients 12
Servings 20

Enjoy these cheesy banana crepes for a delicious breakfast. Top them with strawberries and dollops of whipped topping.

Ingredients

Crepes

1 to 1 1/4 cups fat-free (skim) milk
1 cup fat-free ricotta cheese
1 cup Gold Medal™ all-purpose flour
1/2 cup fat-free egg product
1/2 cup chopped ripe banana
2 tablespoons frozen apple juice concentrate, thawed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla

Topping

2 cups sliced fresh strawberries, if desired
1 to 2 cups frozen (thawed) fat-free whipped topping, if desired
2 tablespoons powdered sugar, if desired

Directions

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.