Ingredients
1¾cupfat-free milk
2large egg whites
1large egg
1tspcanola oil
1tsppure vanilla extract
4tbspWholesome Organic cane sugar
pinchkosher salt
½cupwhite whole wheat flour
½cupall-purpose flour
1tspground cinnamon
cooking spray,or oil mister
1cupheavy whipping cream
⅓cupGreek yogurt,0% fat
4tbspWholesome Organic Cane Sugar
1tsppure vanilla extract
1lbfresh strawberries,stemmed
½tbspWholesome Organic Powdered Sugar
Preparation
In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar, and salt. Add the flours and cinnamon, then blend until smooth.
Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.
Pour ¼ cup of the batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.
Cook for 1 to 2 minutes until the bottom of the crêpe sets and is golden in color. Gently flip with a spatula and cook the second side for about 1 minute.
Repeat with the remaining batter, stacking finished crêpes on a plate.
In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar, and vanilla for about 2 minutes until stiff peaks form. Fold in the yogurt.
Slice half of the strawberries, leaving the other half whole for topping.
Place one crêpe on a clean plate. Using a small spatula, spread a thin layer, about 3 tablespoons, of filling on the crepe, leaving a ¼-inch border.
Repeat, adding a layer of strawberries every 4 to 5 crepes in a single layer evenly over the filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.
Top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar, and reserve the remaining powdered sugar for serving.
Dust with sugar, serve, and enjoy!
