Cocoa Crepes with Strawberry-Banana Filling

 

1 1/4

cups chocolate-flavored fat-free (skim) milk

1/2

cup fat-free egg product or 2 eggs, beaten

1

cup Gold Medal® all-purpose flour

1

cup Yoplait® 99% Fat Free creamy strawberry banana or creamy strawberry yogurt (from 2-lb container)

1

medium banana, sliced

8

fresh strawberries, sliced

1

to 2 tablespoons powdered sugar

2

tablespoons chocolate-flavor syrup

• 1 In medium bowl, mix milk, egg product and flour until smooth.
• 2 Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. For each crepe, pour 1/4 cup batter into skillet and quickly rotate skillet to coat bottom with batter, forming a thin layer. Cook about 2 minutes or until edge is set; turn and cook other side about 30 seconds. Repeat with remaining batter, making 7 more crepes. Stack crepes on plate to keep warm.
• 3 To serve, spoon about 2 tablespoons yogurt down center of each crepe. Top with 1/8 of the banana slices; roll up. Place 2 filled crepes on each plate. Top with strawberries; sprinkle with powdered sugar and drizzle with chocolate syrup.