Whole Wheat Blueberry Crepes - cooking recipe

Ingredients

1/2 cup 1% milk
1/2 cup whole wheat flour
2 egg whites
1 tablespoon unsweetened applesauce
1 teaspoon vanilla extract
1 (1 gram) packet granular sucralose sweetener (such as Splenda(R))
1 pinch salt
cooking spray
1 cup blueberries, divided
1 (4 ounce) container nonfat blueberry Greek-style yogurt (such as Trader Joe's(R))
2 teaspoons confectioners' sugar
2 tablespoons slivered almonds

Preparation

Place milk, flour, egg whites, applesauce, vanilla extract, sucralose sweetener, and salt in a bowl. Whisk batter thoroughly.
Heat a large skillet over medium heat. Spray with cooking spray. Pour half of batter into the center of the skillet; turn skillet several times to spread evenly. Cook until golden brown, about 2 minutes. Flip carefully; add 1/2 the blueberries to the center of the crepe. Cook until bottom is golden brown, about 2 minutes more.
Spoon 1/4 of the yogurt over the berries. Fold sides of crepe over the center; remove from skillet. Sprinkle lightly with 1/2 the sugar. Spoon another 1/4 of the yogurt on top; sprinkle with 1/2 the almonds. Repeat to make the second crepe.