Coco Crepes


1 pint 1 cup (24 fl. ounces)

reduced-fat chocolate milk

1 pint 1 cup (13 1/2 fl. ounces)

all-purpose flour

1 1/4 cups (10 fl. ounces)

refrigerated liquid egg product

1 pint 1 cup (24 fl. ounces)

non-fat strawberry Greek yogurt

3 each (13 ounces)

medium ripe bananas, sliced

1 quart 1/2 cup (16 ounces)

Kellogg’s® Low Fat Granola (without Raisins) cereal

1 pint 1 cup (1 pound 2 ounces)

sliced fresh strawberries, raspberries, blueberries, or combination

1/4 cup 2 tablespoons (1 1/2 ounces)

powdered sugar

1/4 cup 2 tablespoons (3 fl. ounces)

chocolate syrup

1/4 cup 2 tablespoons (1 1/2 ounces)

slivered almonds, toasted

Coco Crepes


1. In medium bowl whisk together milk, flour and egg product until smooth.

2. Heat 8-inch skillet coated with cooking spray over medium heat. For each crepe, pour about 1/4 cup batter into skillet. Lift and tilt skillet to form thin layer. Return to heat. Cook for 1 to 2 minutes or until edge is set. Turn and cook other side about 30 seconds. Repeat with remaining batter to make total of 24 crepes, brushing skillet with vegetable oil, if necessary.

3. In large bowl stir together yogurt and cereal. Spoon down center of crepes. Top with banana slices. Roll up. Place 2 filled crepes on each serving plate. Top with berries and powdered sugar. Drizzle with chocolate syrup. Sprinkle with almonds.

Coco Crepes

Servings: 24 crepes

®, ™, © 2015 Kellogg NA Co. Kellogg Kitchens® recipes are the property of the Kellogg Company.

®, ™, © 2017 Kellogg NA Co.   |  


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