Serves: 4; Prep Time: 1 hour; Cook Time: 35 minutes Ingredients • 2 large eggs • 1 T light brown sugar • 3 T ground cinnamon • 1 1/2 cup lowfat milk • 2 t canola oil • 3/4 cup all-purpose flour • 3/4 cup whole-wheat flour • Cooking spray • 1 cup lowfat vanilla frozen yogurt, softened • 1 1/2 cup frozen unsweetened berries, thawed • powdered sugar (optional) Nutrition Score per serving: (2 crêpes): 367 calories, 7 g fat (18% of calories), 2 g saturated fat, 64 g carbs, 12 g protein, 8 g fiber, 307 mg calcium, 5 mg iron, 116 mg sodium Directions • Place eggs, brown sugar, cinnamon, milk, and oil in a blender; blend on low. • Slowly add flour 1/2 cup at a time, stopping to scrape down the sides of the blender if necessary. When the batter is the consistency of heavy cream, pour into a bowl and refrigerate for 45 minutes. • Coat an 8-inch nonstick skillet with cooking spray and place over medium-high heat. Add ¼ cup batter to the pan. Using the tip of a spatula, quickly spread to form a 6-inch circle. • Cook crêpe for 30 seconds or until lightly browned and crispy on the edges. Carefully flip with spatula. Cook 30 seconds more until second side is lightly browned. Repeat 7 times with the rest of the batter, respraying the pan between each crêpe. • Spread 2 tablespoons frozen yogurt on each crêpe, then add 3 tablespoons berries. Roll up and serve with powdered sugar if desired.
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