- For the batter, in a large bowl and using an electric mixer, beat together milk, flour, eggs, butter, orange juice, sugar and salt at medium speed about 30 seconds. Scrape down sides of bowl, then beat 10 seconds more or just until smooth. Set aside.
- Coat a small skillet with nonstick cooking spray. Warm over medium-high heat. Working with 1 crêpe at a time, pour 2 to 3 tablespoons of the batter into pan. Lift and tilt pan to spread batter, coating the bottom. Return pan to heat. Cook just until the crêpe begins to look dry or crisp around edges. Using a spatula, loosen and turn crêpe; cook just until set. Transfer to a platter and cover with a paper towel. Repeat with remaining batter, recoating skillet occasionally.
- To assemble, place several slices of strawberries and bananas in the center of each crêpe, and top with about 1 tablespoon yogurt. Fold sides of crêpe over the filling, and roll up. Transfer to dessert plates; top with remaining yogurt, sprinkle with cinnamon (if desired), and serve.
View all nutritional information
Calories 424, Calories Fat 99, Total Fat 11g, Saturated Fat 6g, Cholesterol 119mg, Sodium 405mg, Carbohydrate 67g, Protein 11g
|Calories (fat) extra||23|
|Total Fat (extra)||17|
|Saturated Fat (extra)||30|
|Vitamin A (extra)||16|
|Vitamin C (extra)||92|