Recipe: Elegant and Easy Crepes with Berries and Yogurt Sauce

ELEGANT AND EASY CREPES

2/3 cup all-purpose flour
2 large eggs or 4 egg whites
1 tsp. sugar
3/4 cup fat-free milk
1 Tbsp. butter, melted, or canola oil (2 Tbsp.oil if using all egg whites)
1/4 tsp. vanilla
Butter-flavored cooking spray
1 cup plain, fat-free yogurt
1/4 cup cranberry juice
1 cup fresh blueberries
1 cup fresh raspberries

Combine the flour, eggs, sugar and 1/4 cup of the milk in a bowl and mix with a whisk until smooth. Add the remaining milk, butter or oil and vanilla. Mix until smooth. (Mixture can be made ahead and refrigerated for 24 hours.)

Spray an 8-inch non-stick skillet or crepe pan with butter-flavored cooking spray and heat over medium high heat. When pan is hot, add about 3 tablespoons of the batter and quickly tilt and turn the skillet until it is coated with the batter. (This must be done quickly or the batter will set before the bottom of the skillet is coated.)

Cook crepes about 45 seconds, then turn and cook about 20 seconds on the other side. Crepes should be lightly browned. Stack the finished crepes on a plate, first-browned side down.

To make yogurt sauce, use a whisk to mix the yogurt and cranberry juice until well combined and smooth.

Cover a dessert plate with about 2 tablespoons of the yogurt sauce. Place a row of blueberries across the center of each crepe, then fold the half of the crepe above the row of berries over the fruit, like a taco. Using a spatula, carefully place the folded crepe on the center of the plate. Drizzle 2 tablespoons of yogurt sauce over the crepes and sprinkle with raspberries.

Makes 6 servings (2 crepes each)
Source: American Institute for Cancer Research