Whole Wheat Crepes with Strawberries

Prep Time: 15 minutes          Cooking Time: 10 minutes 

Equipment: knife and cutting board, large bowl, sifter, stovetop, medium frying pan, measuring spoons & cups, spatula 
Servings: 6          Serving Size: 1 crepe 
 

Ingredients:
3 cups strawberries
¾ cup whole-wheat flour
1 ½ teaspoons sugar
¼ teaspoon baking powder
¼ teaspoon salt
1 cup skim milk 
1 egg
¼ teaspoon vanilla
cooking spray

Instructions: 
1.    Remove the stems from the strawberries and slice into quarters.
2.    In a large bowl sift together the flour, sugar, baking powder, and salt. Create a well in the dry ingredients and add the milk, egg, and vanilla.
3.    Combine both the wet and the dry ingredients until a thin batter is achieved. If the batter is too thick, add water or a tad more milk by the tablespoon until a thin batter is achieved.
4.    Heat a medium frying pan on the stove to medium and cover with cooking spray.
5.    Pour ¼ cup of batter into the pan and spin the pan around until a thin layer of better coats the bottom of the pan. 
6.    Check the crepe after about 1 minute by flipping the corner up. When it is ready (golden brown), flip with a spatula and wait until the other side is golden brown. Continue cooking for an additional minute or until the other side is golden brown. 
7.    When finished, place the crepe on a plate and fold it in quarters to look like a triangle and finish with ½ cup of sliced strawberries on top!

Variations:
•    For a sweeter crepe coat the crepe with a tablespoon of all-natural almond butter and top with ½ of a sliced banana.
•    If you want more crepe and less filling try using our sweet and tart, blueberry lemon jam (recipe can be found on our blog).
•    For a savory dish, top your crepe with 2 slices of deli turkey breast or two pieces of cooked asparagus and 1/8 of a cup of shredded cheese.