Breakfast can be satisfying and delicious, too, like with this banana crepe recipe.
- 1 Cup buckwheat flour
- 3 large egg whites
- 1/2 Cup skim milk
- 3 Ounces frozen concentrate apple juice
- 3 bananas
- 1 Teaspoon cinnamon
- 1/4 Teaspoon ground cloves
- 2 Teaspoons vanilla extract
- 1 Teaspoon Splenda
- Nonstick cooking spray, for greasing
In a blender mix the flour, egg whites, milk, and 2 tablespoons of the apple juice concentrate until smooth. Let the batter sit for 10 minutes before cooking.
In a large skillet over high heat, add the bananas and cook until it begins to brown, about 5 minutes. Add the cinnamon, cloves, vanila extract, and Splenda and cook until the liquid has evaporated and the bananas are golden brown, another 5 minutes or so.
In a small skillet greased with nonstick cooking spray over medium-high heat, ladle a small amount of batter to make a thin crepe. When the crepe starts to bubble slightly, turn over, about 1 minute. Cook for 10 seconds more and remove from the pan and lay out on the baking sheet. Repeat with the rest of the batter. Roll the banana filling inside the crepes and serve warm.