Cinnamon Crêpes

These cinnamon crêpes were an extremely tasty dessert. We used vanilla soy ice cream (Trader Joe's Soy Creamy) instead of the frozen yogurt. Using just the batter without the filling makes a great breakfast as well.

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.