1 c. yogurt
3 eggs
2/3 c. whole wheat flour
1/4 c. water

Mix all ingredients until smooth and let stand 30 minutes. If batter is too thick, add a little more water. It should have the consistency of heavy cream or buttermilk.

Wipe a 7 inch skillet with oil over moderate heat. Add a scant quarter cup of batter to the skillet and tilt it quickly to cover the bottom with batter. If the batter is too thick, it won't run fast enough. Any "holes" left in the pan can be patched with a drop of the batter. Cook until the edges appear dry and the batter is set in the center. Lift the crepe gently with a spatula and set aside. Repeat until all the batter is used. Makes about 12 crepes.

NOTE: Wiping the pan with oil ensures a non stick surface. Excess oil produces a lacy, fragil crepe that will fall apart.

Swirling the batter in the pan takes only a bit of practice. Right handed beginners might try pouring batter with the left hand while tilting the pan with the right. Lefties do the opposite.

Crepes are cooked on one side only. Unused crepes may be frozen in a stack, well wrapped with paper between the layers.

FILLINGS:

Sauteed vegetables such as onion, bell pepper, squash, eggplant, carrots. Chopped fruit such as fresh pineapple, peaches, strawberries. Sauteed nuts, black olives, and spinach.