By: Gale Gand
Prep Time: 5 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
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 crepe 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 crepe
Nutrition analysis: One serving provides approximately: 173 calories, 6 g protein, 28 g carbohydrates, 5 g fiber, 5 g fat (2 g saturated fat), 73 mg cholesterol, 62 µg folate, 1 mg iron, 179 mg sodium
• A crepe is a thin French pancake made of flour and egg batter.
• Drinking low-fat or fat-free milk is an excellent way to obtain calcium, which helps build strong bones and teeth.Read more from Chef Gale Gand.
This recipe can be found in “Food for Thought from Parents to Children,” an educational cookbook that parents can use with their children to teach them about healthy eating through cooking. The Wheat Foods Council partnered with celebrity chef and mother of three, Chef Gale Gand, and parents across America to develop this book that benefits Spoons Across America, a non-profit organization. The cookbook is available for $3.50 at wheatfoods.