Fresh and Healthy Strawberry Cheesecake Crepes

For the Crepes

• 1 C whole wheat flour
• 1 C liquid egg whites
• ½ C almond milk
• 2 large eggs
• 2 Tbsp Stevia
• ½ tsp cinnamon
• ½ tsp vanilla

For the Cheesecake Filling

• 1¼ C nonfat vanilla greek yogurt
• 1½ Tbsp sugar-free Cheesecake pudding mix

Toppings

• ½ lb. strawberries, sliced
• 1 graham cracker, crushed

1. Add all "crepe" ingredients to a large blender (start with the wet ingredients) and blend for at least 1 minute. Batter should be very thin and very bubbly. Scrape down any excess flour from the sides and blend until smooth.
2. Heat a large non-stick skillet (I use an 11") to medium heat*. When skillet is hot, pour ¼ C of batter into the center of the pan and, grabbing by the pan handle, swirl the batter around the pan to the very edges of the pan. The crepe should be spread very thin. When the edges curl up and there are little tiny bubbles all over the crepe, flip and cook an additional 30-45 seconds. Repeat until batter is finished.
3. Make the cheesecake filling by whisking the pudding mix into the greek yogurt in a small bowl.
4. To serve your crepes, spoon 2 tablespoons over the top of your crepe, layer with sliced strawberries, and fold. Garnish with crushed graham crackers and any additional toppings you love like whipped cream or sugar-free maple syrup.

*If you are NOT using a non-stick skillet, you will need a spray of cooking spray before adding crepe batter each time.

Nutrition facts are a calculated estimate of one crepe with 2 tablespoons of cheesecake filling, not including strawberries or crushed graham crackers.