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Dessert
French
4 servings
20 minutes
0 minutes
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
Powdered sugar or whipped cream for garnish (optional)
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.
