Thursday, June 2, 2011

Fruity Yogurt Breakfast Crepes

2 Eggs Beaten
1 1/2 Cups Milk of your choice (I use coconut)
1 Cup wheat flour
2 TBS oil

Beat all ingredients together. I prefer to use my blender for a whipped batter. Pour 1/8 cup batter into hot skillet over medium heat. Lift sides of pan in circular motion to allow the batter to run wider. Let heat approximately 60 seconds until small bubbles appear throughout. Flip onto opposite side.

Serve with low sugar yogurt and fresh fruit.

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