I used this recipe for basic crepes, with a couple minor tweaks. I made only half a batch and substituted whole wheat flour for half the flour in the recipe. I also added a tiny splash of vanilla and a pinch of sugar free sweetener, since I would be having my crepes with fruit instead of savory fillings.
Crepes are typically served with cream or chocolate filling and sweetened fruit but I wanted something light and healthy. I still had a few strawberries to finish and a nearly empty container of plain greek yogurt. What perfect fillings for my wheat crepes!
I mixed a tablespoon of unsweetened dried coconut, a dash of coconut extract, and a pinch of sugar free sweetener into the plain yogurt. YUM!
Once my crepe cooled a bit, I was ready to begin working -- and eating!
I spread the coconut yogurt mixture onto one half of the crepe...
...and topped the yogurt with a generous amount of sliced fresh strawberries.
My non-stick pan is very large, which makes my crepes large. I folded it into fourths to be more manageable! I paired the crepe with a protein smoothie made of vanilla protein, milk, and half of a frozen banana. Time to dig in!