BANANA GINGER CREPES WITH YOGURT

Steps:

• 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.