Cinnamon Crepes

Prep Time:1 hour

Total Time: 1hour, 35 minutes

Yeilds: 4 Servings

INGREDIENTS

2 large eggs

1 tablespoon light brown sugar

3 tablespoons groun cinnamon

1 1/2 cups lowfat milk

2 teaspoons canola oil

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

cooking spray

1 cup lowfat vanilla yogurt

1 1/2 cups fozen unsweetened berries, thawed

Powdered sugar (optional)

INSTRUCTIONS

1.) Blend eggs, brown sugar, cinnamon, milk, and oil in a blender on a low setting.

2.) Slowly add flours 1/2 cup at a time, stopping to scrape down the sides of the blender if necessary. When the batter is the consistency of heavy cream, pour into a bowl an refrigerate for 45 minutes.

3.) Coat an 8-inch nonstick skillet with cooking spray and place over medium-high heat. Add 1/4 cup batter to the pan. using the tip of a spatula, quickly spread o form a 6-inch circle.

4.) Cook crepe for 30 seconds or until lightly browned and crispy on the edges. Carefully flip with spatula. Cook 30 seconds more until second side is lightly browned. Repeat7times with the rest of the batter, respraying the pan between each crepe.

5.) Spread 2 tablespoons yogurt on each crepe, then add 3 tablespoons berries. Roll up and serve with powdered sugar if desired.