In my research, I am always looking for easy delicious desserts and I came across a great one for strawberry and yogurt filled crepes. These crepes can be refrigerated for a few days or frozen, so you can make a whole batch and enjoy a single serving at a time.

Ingredients

1 Cup Skim Milk
1 Egg
2 Egg Whites
4 Teaspoons Canola Oil – divided
2 Teaspoons Vanilla
2/3 Cup All-Purpose Flour
2 Tablespoons Sugar
1/8 Teaspoon Salt
2 Cups Fresh Strawberries – chopped
1-1/2 cups low-fat vanilla yogurt
4 Teaspoons Chocolate Syrup

Directions 

1. In a blender, combine milk, egg, egg whites, 2 teaspoons canola oil, vanilla, flour, sugar, and salt. Process until smooth.
2. Place remaining 2 teaspoons of oil in a small bowl.
3. Heat an 8” nonstick skillet over medium heat and lightly brush with oil. Pour in ¼ cup of batter, completely coating pan surface. Cook 2-5 minutes, turning once, until golden brown.
4. Repeat with remaining batter to make eight crepes total, lightly brushing the pan with oil before cooking each crepe. Fill each crepe with 3 tablespoons low-fat vanilla yogurt and ¼ cup chopped strawberries. 
5. Roll the crepe to enclose the filling and drizzle with chocolate syrup.

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Yield: 4 Servings (1 serving equals 2 crepes)

Nutrients Per Serving

Calories – 311
Fat – 7g
Cholesterol – 59mg
Protein – 13g
Sodium – 197mg
Carbohydrates – 48g”
Fiber – 2g
Calcium – 256mg