Description
A recipe for Strawberry and Yogurt Wheat Crêpes

Ingredients

• 4 eggs
  
• 1 cup low-fat or fat-free milk
  
• 1/4 teaspoon salt
  
• 2 teaspoons sugar
  
• 1/2 cup whole wheat flour
  
• 1/2 cup all-purpose flour
  
• 1/2 teaspoon butter for crêpe pan
  
• 2 cups vanilla yogurt
  
• 16 strawberries, diced

Preparation
Prep time: 5 minutes | Rest Time: 30 minutes | Cook Time: 20 minutes

In medium bowl, whisk together eggs and milk. Whisk in salt, sugar and flours. Cover, set aside for 30 minutes or keep chilled overnight.

In nonstick 8- to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl pan so batter coats the bottom. Replace pan on burner and cook just until set and underside is lightly browned. Using spatula, flip and cook until the other side is lightly browned. Transfer to platter. Repeat until batter is gone.

Fill each crêpe with 1-2 tablespoons vanilla yogurt and diced strawberries. Roll them up and sprinkle with powdered sugar if desired.

Nutrition
no information available

Serves
12 to 14 crêpes - Serving size: 1 crêpe

Variations
no information available