CREPES MAKE A GUILT-FREE BREAKFAST

2 large eggs

1 1/4 cups fat-free milk

3/4 cup whole-wheat flour

1/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder 3 tablespoons honey, divided ⅛ teaspoon salt

1 tablespoon plus 1 teaspoon unsalted

butter, divided

1 cup fat-free plain Greek yogurt Powdered sugar, fresh fruit and/or mint for garnish (optional)

Add the eggs, milk, flours, cocoa powder, 2 tablespoons honey, and salt to the jar of a blender. Melt 1 tablespoon butter and add it to the blender. Blend 20 seconds, pausing to scrape down the sides if needed. Allow the batter to rest 30 minutes at room temperature.

Make the crepe filling by mixing the yogurt and the remaining 1 tablespoon of honey in a small bowl until well combined. Refrigerate.

Heat the remaining 1 teaspoon butter in a cast-iron skillet over medium heat. Use a paper towel to wipe the butter around the skillet and absorb the excess. (Reserve

the paper towel and rewipe the skillet after preparing each crepe.)

Pour 1/4 cup batter into the hot skillet, swirling the pan so that the batter spreads into a round crepe of 7-8 inches in diameter. Allow the crepe to cook until it looks dry, about 1-2 minutes. Use a butter knife or spatula to lift an edge, then, carefully holding the edge with your fingers, peel the crepe from the skillet and flip it. Cook the other side for 50 seconds-1 minute. Repeat until all the batter is used, stacking the crepes on a towel-covered plate. Adjust the burner temperature and cook time as needed so that the crepes don’t overbrown.

To serve: Spread a heaping tablespoon of the yogurt mixture on the inside of a crepe. Fold in half, and then in half again, making triangles. Repeat with the remaining crepes. Garnish with powdered sugar, fresh fruit and/or mint, if desired. Serve immediately. Makes 10 crepes.

CONTRIBUTED BY KELLIE HYNES Start the new year with guilt-free Whole-Wheat Chocolate Crepes with Honey Greek Yogurt.