Whisk dry ingredients in a bowl:
1 1/2 cups all-purpose flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1 tbsp flax meal
Whisk wet ingredients in a separate bowl:
1 cup fat-free milk
1 cup water
1/2 cup plain nonfat yogurt
2 large eggs
1/2 tsp vanilla extract
Slowly mix dry ingredients into wet using a whisk. Batter consistency should be much thinner than pancake batter. Let the batter sit for 15 minutes (if you can wait).
Now for the filling. This time we tried apples. Any organic apple should work, just use them when they are almost ripe so they still have some tart flavor to them. Why organic? Organic fruits and vegetables have much more flavor than standard produce. This way the apple adds flavor as well as texture. Mix the following into a pot and cook over medium heat until apples are tender and yummy:
5 small organic apples peeled and thinly sliced
1/3 cup sugar
1/3 cup water
1 1/2 tsp cinnamon
1 1/2 tbsp butter
pinch of salt
As the apples cook let's get back to the crepes...
Heat up a large flat pan on medium-high heat and spray with canola oil or lightly grease with butter. Pour 1/2 cup of batter in the middle of the pan and quickly swirl the pan to spread the batter evenly around the pan. Make them as thin as you can but keep a consistent thickness so it cooks evenly. Flip the crepe once the it has changed color and is lightly browned on the under side. Lightly spray the top of the crepe with canola oil and flip. Once both sides are lightly browned put the crepe on a plate and place some filling in it and roll up.
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