3 pears, cored
1 tablespoon tub margarine
1 tablespoon balsamic vinegar
1 large egg
¾ cup whole wheat white flour
¼ cup all-purpose flour
11/3 cups 1 percent milk
Vegetable cooking spray
12 ounces vanilla low-fat Greek yogurt
23 almonds, chopped
For the filling: Dice pears (leaving skin on) into small cubes. Melt margarine in a saucepan; add balsamic vinegar and diced pears and saute about 5 minutes. Set aside.
For the batter: Put egg, flours and 1/3 cup milk in a large bowl and, with an electric mixer at medium speed, beat until well blended. Beat in the remaining milk until a smooth batter forms. Refrigerate for at least 30 minutes before cooking. After you remove the batter from the refrigerator you may need to beat with an electric mixer again in order to remove any clumps from the thickened batter.
To cook: Heat a skillet or crepe pan to medium heat and then spray pan with vegetable cooking spray. Using a 1/3 cup measuring cup, pour the batter into the heated skillet quickly spreading the batter from the center in a circular fashion, using the underside of the spoon, or by tilting the pan in a back and forth motion. Cook until the bottom side of the crepe is golden brown. Carefully turn crepe over to lightly brown the other side. Remove each crepe from the pan and stack them on a plate. Spray pan with vegetable cooking spray before making each crepe.
To serve: Place one crepe at a time on a plate. Place 2 tablespoons pear mixture, 1 teaspoon chopped almonds and 2 tablespoons yogurt inside each crepe and fold over edges or roll to close.
Nutrition values per serving: 165 calories, 3 g fat (0.6 g saturated), 29 g carbohydrates, 4 g fiber, 9 g protein, 25 mg cholesterol, 57 mg sodium.