2 pint Organic Strawberries hulled and cut in half

1 cup Plain Non-Fat Yogurt

1/4 cup Brown Sugar

1/4 teaspoon Ground Cinnamon

1/2 teaspoon Vanilla Extract

8 each Crepes

Garnish (optional)

Powdered Sugar or Whipped Cream

Sauce

In an electric blender place 1/2 basket of strawberries, yogurt, sugar, cinnamon, and vanilla extract. Blend ingredients until fully mixed. Refrigerate for at least 1 hour to make the sauce slightly firm.

Crepes

To serve, lay four crepes on four separate plates and divide 1/2 of the remaining strawberries among the crepes down the center. Spoon 1/2 of the sauce over the strawberries.

Fold one side of the crepes over the filling to cover it, then the other side of the first to form a neat roll with the filling showing at both ends.

Repeat the steps with the remaining crepes.

Sprinkle with powdered sugar or top with whipped cream.

Nutritional info allows 3 tablespoons sauce per crepe.