Whole Wheat Breakfast Crepes

Crepes are a fun Sunday morning breakfast for the family, and this recipe is a great whole wheat crepe batter that can be topped with anything, sweet or savory. The nutrition facts just for the crepes themselves, not any filling

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To a large bowl, beat the egg. Add in the yogurt, honey/maple syrup, salt, vanilla and fully combine. Mix in the milk, then mix in the flour well.

Step 2

Refrigerate at least 30-60 minutes, but preferably overnight

Step 3

Spray an 8” pan with cooking spray between each one and set the burner to medium heat. Using a ¼ cup, fill about halfway and pour into the pan. Immediately swirl the lan around to thin out the crepe and make as wide as the pan

Step 4

Cook for about a minute on each side, or until opposite side starts to get some color

Step 5

Serve each one with some filling. Makes about 10 small crepes

Step 6

Stack aside on a plate

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