Whole Wheat Crepes with Greek Yogurt

Nutty flavor and a hint of lemon strike a lovely complement to creamy Greek yogurt, celebrated for its thick, custardy texture. Try these whole wheat crepes with other savory and sweet fillings, too.

Makes 3 servings (6 crepes)
Cooking time: 25 minutes (active), 50 minutes (total)

Ingredients

• ¾ cup whole-wheat flour
• 1 cup organic soymilk
• 1 tablespoon organic butter, melted
• 1 organic free-range egg
• 2 tablespoons organic low-fat Greek yogurt
• 1 organic lemon, juiced (about 1 tablespoon)
• pinch of kosher salt

Directions

1. Add whole-wheat flour, soymilk, butter, egg and salt to blender. Blend on high speed until well combined; let batter rest for 25 minutes.
2. Heat a non-stick pan or cast iron skillet over medium heat. Using a clean paper towel, lightly coat the pan with butter to prevent the crepe from sticking. Take a ladle full of batter and pour into pan. Crepes should be thin, so pick the skillet up and encourage the batter to spread thinly and evenly over the pan surface to form a circle. Cook the crepes until the bottom side is golden about 15-20 seconds; flip onto other side until cooked.
3. Remove from crepe from pan and place on serving plate. Fold in half and then in half again. Top with dollop of yogurt and sprinkle generously with lemon juice.

Nutrition Facts

Serving size: 2 crepes, Calories 220, Calories from Fat 65, Total Fat 7.2g, Saturated Fat 3.2g, Cholesterol 73mg, Sodium 149mg, Total Carbohydrates 30.0g, Dietary Fiber 1.3g, Sugars 4.2g, Protein 8.3g Vitamin A 4%, Vitamin C 2%, Calcium 5%, Iron 13%