Ingredients

Crepes:

• 1 cup all purpose flour
• 2/3-cup milk and 2/3-cup cold water, together
• 3 large eggs
• 1/4 teaspoon salt, optional
• Butter for pan

Filling:

• 1 1/2 cups thick plain yogurt, place 2 cups yogurt in a sieve and let stand for one hour. 2 tablespoons confectionary sugar
• 2 tablespoons Welch's strawberry jam
• 1 cup strawberries sliced
• 1 ripe banana cut in half-length wise and thinly sliced, crosswise
• 1/4 cup semi sweet chocolate shavings

Preparation

Crepes:

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

1. Heat crepe pan until drops of water sizzle, brush with melted butter.
2. Pour ¼ cup of crepe batter into center of hot pan and tilt it in all directions.
3. 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.
4. Cook 15 to 20 seconds longer. Remove.

Filling:

1. In a bowl mix yogurt with sugar and set aside.
2. Heat jam in saucepan, add strawberries and banana and cook for about 1 minute. Fruit should be soft but not too mushy.
3. 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 slices and banana.

Serves: about 10 crepes
prep time: 30 minutes

Nutrition Per Serving

150 calories, 4g fat, 2g saturated fat, 6g protein, 23g carbohydrate, 115mg sodium, <1g fiber.