Ricotta-Banana Crepes

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

Crepes

to 1 1/4 cups fat-free (skim) milk

cup fat-free ricotta cheese

cup Gold Medal™ all-purpose flour

1/2

cup fat-free egg product

1/2

cup chopped ripe banana

tablespoons frozen apple juice concentrate, thawed

1/2

teaspoon salt

1/2

teaspoon ground cinnamon

1/2

teaspoon vanilla

cups sliced fresh strawberries, if desired

to 2 cups frozen (thawed) fat-free whipped topping, if desired

tablespoons powdered sugar, if desired

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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.