Ingredients
• 2 large eggs
• 1 tbsp. light brown sugar
• 3 tbsp. ground cinnamon
• 1½ cups low fat milk
• 2 tbsp. canola oil
• ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• Cooking spray
• 1 cup low fat vanilla frozen yogurt
• 1½ cups frozen unsweetened berries, thawed
• Powdered Sugar (optional)
Preparation
• Blend eggs, brown sugar, cinnamon, milk, and oil on low.
• Slowly add flours ½ cup at a time.
• When the batter is the consistency of heavy cream, pour into a bowl.
• Refrigerate for at least 45 minutes.
• Coat an 8-inch nonstick skillet with cooking spray. Place over medium heat.
• Pour ¼ cup batter in the pan and spread with a spatula into a 6-inch circle.
• Cook crêpe until lightly browned and crispy on the edges (about 30 sec.)
• Flip with spatula and cook until second side is light brown (about 30 sec.)
• Repeat with the remaining batter, respraying between each crêpe.
• Spread 2 tablespoons frozen yogurt on each crêpe.
• Add about 3 tablespoons of berries.
• Roll up and serve with powdered sugar if desired.
Makes about 4 servings.