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
For the Crepes
8 each Crepes
Powdered Sugar or Whipped Cream
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.
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.