Strawberry Cream Filled Crepes

It's Warren's birthday today and he loves EVERYTHING strawberry. So, this morning I made him his usual birthday breakfast in bed, consisting of these wonderful fruit-filled crepes and a sausage breakfast casserole.

Crepes:

3/4 cup Flour
2 TBSP. powdered sugar
1/4 tsp. salt
3/4 cup milk
2 large eggs, lightly beaten
1/4 cup Vegetable Oil

FILLING AND SAUCE
2 cups vanilla yogurt
1/4 tsp. ground cinnamon
1 cup strawberry jam (I prefer homemade), seperated
1/2 cup chopped pecans (optional)

I made the crepe batter and the sauce the night before so that it was all ready to go this morning. Just whip the crepe batter until it's smooth. You are supposed to let it sit in the fridge for an hour before you use it, that is why it is nice to make it the night before.

Directions: I just use a frying pan and spray it with cooking pray, then I pour 1/4 cup batter and tip the pan until it is a thin layer over the entire pan. Then flip.

FILLING AND SAUCE
Mix the yogurt, cinnamon and 1/4 cup jam in a small bowl; set aside. Heat remaining jam in the microwave for 45 seconds; stir until melted and smooth.

Spread the yogurt mixture down the center of each crepe. Top with fresh fruit (strawberries, bananas, pineapple, any other berry). Fold or roll crepe over yogurt mixture. Top with melted jam and chopped pecans, if desired; serve. OPTIONAL: can also top w/whipping cream. Adds fat and calories, but sure is good!

I freeze any leftover crepes. Just be sure to seperate each one with wax paper.