1 cup (250 mL) skim milk
½ cup (125 mL) fat-free evaporated milk
2 tbsp (30 mL) canola oil
1 tsp (5 mL) vanilla
½ cup (125 mL) all-purpose flour
½ cup (125 mL) whole wheat flour
¼ cup (50 mL) sugar
¼ cup (50 mL) cocoa powder
1- six oz pkg. (170 g) fresh raspberries
2 bananas, chopped
2 cups (500mL), Greek-style vanilla yogurt, <2% milk fat
Shredded chocolate, if desired
In a small bowl, combine milk, evaporated milk, eggs, canola oil and vanilla. In a separate bowl, combine the flour, sugar, and cocoa; add to milk mixture and mix well.
Heat an 8-inch nonstick skillet over medium heat until water droplets sizzle when sprinkled in pan. Spray pan lightly with cooking spray. Stir batter. Using a quarter cup measure, pour batter into pan all at once. Quickly tilt and rotate pan to coat bottom with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crêpe over with spatula. Cook 15 seconds longer. Transfer to plate. Repeat with remaining batter. Add more cooking spray to skillet if crêpes stick.
Spread each crêpe evenly with yogurt, bananas and raspberries. Fold each crêpe into quarters or in half and place on plates or in cups. Garnish with shredded chocolate if desired. Makes 12 servings/crêpes.
Fat: 3.9 g
Sodium: 61.0 mg
Carbohydrate: 26.0 g
Fibre: 2.4 g
Protein: 6.7 g