Yogurt is a miracle food. I eat so much of it and it's the best substitute for oils and fats in baking! I've been making non-fat pancakes with is a couple times a week, and realized the other day that I could probably use it in crepes, as well! I reworked Jacques Pepin's classic recipe to make it lower in fat and easier on my poor, dumb gallbladder.
They turned out pretty excellent, although not as tender as normal. This is partly because they're low is fat, but can also result from too much mixing. Mix the batter just long enough to get out the lumps, but no longer!
1 whole egg
1 egg white
1/2 cup non-fat milk
3 Tbsp non-fat yogurt
1/4 tsp salt
1/4 tsp sugar
1/2 cup cold water
1. Heat a mid-sized, non-stick frying pan over medium heat.
2. In a medium bowl, whisk together the milk, eggs, and milk. Then add the dry ingredients and mix just enough to get rid of lumps. Now stir in the cold water.
3. Spray the hot pan evenly with cooking spray. Use a small ladle to spoon the the batter into the pan. Two scoops should be enough. Pick up your pan and tilt it around to spread the batter evenly. The movement is in the wrist. This takes a little practice to get perfect, but, remember, even ugly crepes taste delicious!
4. Let the crepe cook for 2-3 minutes and then flip (cooking times may vary).
5. Fill with your choice of toppings. Fresh fruit, jam, more yogurt, or just cinnamon and sugar! I went with all 5 toppings ;)