Red, White and Blue Open Crepes
2 Tbsp. Canola oil
1/2 Tbsp. Truvia baking mix
1 cup white whole wheat flour
1 1/3 cup milk (non-dairy is fine, such as soy milk)
Place all ingredients in a blender or food processor. Puree until mixture is thin and liquidy.
Grease a small skillet with cooking spray and turn on medium heat. Pour 1/4 cup of the batter into the pan. Heat for about 30-60 seconds. Batter will start to bubble and sides will start to slightly harden. If the batter is still liquidy, you may want to swirl the skillet a bit. At this point, carefully place a spatula under the crepe and flip it over. Heat for another 15-30 seconds then remove from pan and put on a plate. Repeat the process until batter is used up. Stack crepes on top of each other as you remove them from the pan; they won't stick together.
1 cup frozen dark, sweet cherries
1 cup frozen strawberry slices
1 cup frozen blueberries
1- 2 tsp. Truvia baking blend
1 tub vanilla yogurt
Place frozen fruit in a bowl and microwave for 1 minute. If the strawberries are still pretty frozen, microwave for another minute. Berries should be warm and liquidy but not cooked. Sprinkle Truvia over the fruit and mix.
Top crepes with 1-2 Tbsp. yogurt, enough to spread over the whole pancake. Top with the fruit mixture. Make sure to get some of the juice on there--it only adds to the delicousness!!!