NUTRITIOUS BRUNCH CREPES

FOR THE WHOLE WHEAT CREPES:
1 cup flour, whole wheat
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbsp butter or margarine, melted
FOR THE FILLING:
1 cup cottage cheese, small-curd
1 cup yogurt, vanilla
1/4 cup sugar, powdered
3 cups strawberries, fresh, halved
1/3 cup sugar

TO PREPARE THE CREPE BATTER:
Combine all ingredients in container of electric blender; blend 30 seconds. Scrape down sides of container with a rubber spatula; blend 30 additional seconds or until smooth. Refrigerate batter at least 1 hour. (This allows flour particles to swell and soften so the crepes are light in texture.)

TO COOK THE CREPES:
Brush the bottom of a 6- or 7-inch crepe pan or heavy skillet with salad oil; place over medium heat until just hot, not smoking.

Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook about 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe, and cook about 30 seconds on the other side. (This is nearly more than spotty brown and is used as the side on which the filling is place.) Remove crepe from pan, and repeat procedure until all batter is used. Stack crepes between layers of waxed paper to prevent sticking.

TO MAKE THE FILLING:
Put cottage cheese through a sieve or food mill. Combine cottage cheese, yogurt, and powdered sugar; set aside.

TO ASSEMBLE THE CREPES:
Combine strawberries and sugar. Spread the center of each crepe with a 1 tablespoon cheese filling and a few strawberries; roll up crepes and place on a serving platter. Spoon the remaining cheese filling and strawberries on top of crepes.

Makes 16 crepes
Source: Southern Living Magazine, March 1980