Banana Ginger Crepes With Yogurt - cooking recipe

Ingredients

Crepes
1 cup flour
4 eggs
1/2 cup evaporated milk
3/4 cup whole milk or 3/4 cup 2% low-fat milk
1 1/2 tablespoons brown sugar
2 tablespoons butter or 2 tablespoons margarine
Filling
1 quart plain yogurt (you may use low fat but no fat is too runny)
4 bananas, chopped
1/4 cup crystallized ginger, chopped
3 tablespoons brown sugar
1 teaspoon vanilla extract (optional)
1/2 cup pine nuts, toasted & chopped
confectioners' sugar (optional)

Preparation

Crepes: In your blender or food processor beat the eggs until creamy.
Add sugar; beat.
Add milk; beat.
Slowly add flour and beat until very smooth.
Wipe a non stick 12-inch skillet with a bit of butter or margarine.
Pour in enough batter to form a thin layer, tilt the pan to spread it evenly over the bottom.
Your layer should not be thicker than an 1/8-inch.
Cook over medium heat, when the bottom is golden flip and cook for another minute Place on a place (light side up) and cover with a piece of wax paper.
Continue to cook all the crepes.
Cover the crepes with plastic wrap.
You may now freeze them for later use or have them ready for the last minute filling and serving.
Filling: Gently mix all the ingredients.
Place a crepe on a serving plate (light side up) and spoon on a generous amount of the filling (about 1/4 cup it's up to you).
Flip up the bottom of the crepe and fold in the sides.
Sprinkle with pine nuts and if you wish add a sprinkle of confectioners sugar. Allow 2 crepes per serving.
Serve.