Serves: about 10 crepes     Prep time: 30 minutes       Cooking Time: 20 min

If this is your first time making crepes you’ll be surprised at how easy it is. The secret is in the quick tilting of the pan.  A Teflon pan is good to use here. I often make this dessert as part of a cooking class for teens. They love making their own crepe and filling it with whatever the group has chosen.

Ingredients

• 1-cup all purpose flour
• 2/3-cup milk and 2/3-cup cold water, together
• 3 large eggs
• ¼ teaspoon salt
• optional Butter for pan

Directions

lace flour into a bowl and whisk in milk and water to make a smooth blend, avoiding lumps from forming. Whisk in eggs and add salt if using. Let batter rest for up to an hour.

To Cook Crepes:

Heat crepe pan until drops of water sizzle, brush with melted butter.
Pour ¼ cup of crepe batter into center of hot pan and tilt it in all directions. The batter should cover the pan with a light coating; pour off any excess.  After 30 seconds the bottom of the crepe should be lightly browned – lift an edge with a spatula to see. Shake the pan gently to dislodge the crepe, and then turn it over using a spatula for assistance. Cook 15 to 20 seconds longer. Remove. Repeat until batter is finished.

For Filling:

1½ cups thick plain Greek style yogurt or place 2 cups yogurt in a sieve and let stand for one hour.   
2 tablespoons confectionary sugar
2 tablespoons strawberry jam
1-cup strawberries sliced
1 ripe banana cut in half-length wise and thinly sliced, crosswise
¼ cup semi sweet chocolate shavings

In a bowl mix yogurt with sugar and set aside.
Heat jam in saucepan, add strawberries and banana and cook for about 1 minute. Fruit should be soft but not too mushy. 
Spoon yogurt onto crepe, spoon fruit mixture over and sprinkle with chocolate shavings. Fold crepe over and dust with confectionary sugar. Garnish with slices of strawberries and banana.

Tip!

Crepes can be frozen unfilled. Simply fold them into a triangle and wrap with wax paper store in a tightly sealed bag or bowl in the freezer. Thaw in microwave for 10 seconds or leave at room temperature for about 20 minutes.

 

PER SERVING

Calories 140
Sodium 100mg
Total Fat 3g
Total Carbohydrate 22g
Saturated Fat 1.5g
Dietary Fiber 1g
Cholesterol 70mg
Protein 7g