Prep Time: 15 min
Cook Time: 15 min
1 3/4 cups low-fat milk
3/4 cup flour
1 egg white
2 tablespoons honey or maple syrup, divided
1 (8-ounce) container low-fat vanilla yogurt
1 cup fresh berries (any variety such as strawberries, blueberries, or blackberries)
1/2 teaspoon vanilla extract
fresh mint sprigs, optional
Whisk together milk, flour, egg, egg whites and 1 tablespoon of honey in a medium bowl. Allow batter to rest 5 minutes at room temperature. Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup batter into skillet; quickly tilt and swirl batter to coat bottom of skillet. When crepe is lightly browned at edges, use a thin spatula to loosen and turn over. Cook turned crepe about 20 seconds or until lightly browned; slide onto plate to cool. Continue making crepes with remaining batter. To prevent sticking, place a piece of wax paper between each crepe.
In a medium bowl, mix together yogurt, vanilla extract, and remaining honey until smooth. Gently stir in fruit. Spread each crepe with about 2 1/2 tablespoons of the yogurt/fruit mixture. Roll crepes into cylinders. Place 2 crepes on each serving plate and garnish with mint sprigs, if desired.