Strawberry and Yogurt Wheat Crêpes from Nancy Zwick

4 eggs
1 cup low-fat or fat-free milk
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon butter for crêpe pan
2 cups vanilla yogurt
16 strawberries, diced

Directions: In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar and flours. Cover, set aside for 30 minutes or keep chilled overnight.

In a nonstick 8- to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula, flip and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is gone.

Fill each crêpe with 1-2 tablespoons vanilla yogurt and diced strawberries to taste. Roll them up and place on a plate. Sprinkle with powdered sugar if desired.

Yields: 12 to 14 crêpes
Serving size: 1 crêpe