1 c. low fat milk
1 egg, beaten
1 tbsp. water
Butter flavor Pam
1 c. flour
2 tsp. sugar
1/4 tsp. salt
2 or 3 flavors fruit yogurt to fill crepes

Blend beaten egg and milk together in small bowl.

In another bowl blend dry ingredients. Using a wire whisk, blend the egg and milk into the dry ingredients. Continue to blend with whisk in a circular motion. Do not beat as air bubbles will form. When smooth, add water and blend.

Spray Pam into 10 inch or larger teflon saute pan. Heat pan on medium. With left hand pour approximately 1/2 cup batter onto heated pan. Using right hand, rotate pan to coat the pan with batter until crepe is 1/8 inch thick. Do this quickly. Cook for 1 minute and turn with spatula. Cook for one minute. Crepes can be slightly golden but not brown. Preheat serving plates. Serve with a dollop of yogurt in the crepe and roll like a jelly roll.