Strawberry and Yoghurt Crepes

Instructions

To make crepes:

1. In a blender, combine all ingredients. Blend until batter is smooth and creamy. Allow batter to stand at room temperature 15 minutes.
2. Spray a 25cm nonstick skillet with cooking spray; heat over medium-low heat. Pour a scant ¼ cup of batter into centre of heated pan and swirl to distribute in a thin, even layer.
3. When just set, about 40–60 seconds, turn and cook 20–30 seconds longer.
4. Remove to plate and repeat to create 16 crepes.

To make topping:

1. In a bowl, whisk together yogurt, Splenda Brown Sugar Blend, and vanilla extract until smooth.
2. In another bowl, gently toss strawberries with Splenda Sweetener.
3. Spread each crepe with 1 tablespoon of yogurt mixture and arrange several sliced strawberries down centre of each. Roll up.