Recipe courtesy of Del Monte
Ingredients
Crepes
3/4 cup whole wheat flour
1/8 tsp salt, table
2 large eggs
3/4 cup skim milk, skim
1/3 Tbps. canola oil, canola
cooking spray
Filling
4 bananas
1/4 cup almond butter
2 Tbsp. skim milk
2 Tbsp. brown sugar, packed
1tsp margarine
11/2 cups strawberries, sliced
Method
Mix flour, salt, eggs, ¾ cups of milk and canola oil in a food processor, blender or mixer until smooth. Place the batter in a bowl; cover and refrigerate for at least 30 minutes. Clean out food processor or blender and add two 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 nine-inch non-stick skillet (or crepe pan) with cooking spray and heat over medium flame. Ladle about 23 Tbsp. of batter into skillet, then tilt pan to spread batter. Cook crepe until edges start to crisp (about one 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 two bananas and strawberries. Set strawberries aside. Melt margarine in non-stick skillet, add bananas and brown sugar. Stirring gently, cook about 34 minutes, until brown sugar is dissolved. Remove from heat.
To assemble, spread about 1 Tbsp. banana-nutbutter mixture on crepe, add 1/8 of banana and strawberry slices. Roll up or fold crepe.
