Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl.
Allow batter to rest 5 minutes at room temperature.
Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet.
When crepe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool.
Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.
Puree yogurt, vanilla and remaining honey in a blender or food processor until smooth.
Add diced banana. Spread each crepe with about 2 1/2 tablespoons of the yogurt mixture.
Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.
