sweets

Banana Yogurt Crepes with Rice Flour

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These banana yogurt crepes are very healthy! Add some texture by sprinkling nuts, cinnamon, or cocoa powder.

Tips:

  • Distribute the crepe batter thinly and evenly on the skillet or griddle.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

4 servings

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Ingredients

For the batter

⅔ cup (100g) rice flour

2 tablespoons (24g) sugar

½ cup (100ml) milk

1 egg

1 teaspoon (4g) butter, melted

½ teaspoon (2ml) vanilla extract

For the cream

⅓ cup (70ml) heavy cream

1 tablespoon (12g) sugar

½ cup (150g) Greek yogurt

2 bananas, sliced

Honey and nuts as needed

Directions

  1. For the batter

    In a bowl, combine rice flour, sugar, milk, egg, butter, and vanilla extract. Mix until smooth and set aside.

  2. Coat a skillet or griddle with oil over medium low heat. Pour approximately 1/4 cup of batter into the skillet. Swirl to spread evenly. Cook until the edges turn light brown. Flip and cook the other side for 10 seconds. Set aside and repeat.

  3. For the cream

    In a bowl over iced water, beat heavy cream. Add sugar gradually and yogurt. Mix well.

  4. Fill a crepe sheet with the yogurt cream, sliced bananas, honey and nuts. Fold in three. Garnish with additional toppings as desired. Serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.