Creamy Strawberry Crepes

Ingredients:

CREPES
•	1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
•	2 tablespoons sugar
•	1 cup water
•	2 large eggs
•	Crisco® Original No-Stick Cooking Spray
FILLING AND SAUCE
•	2 cups low fat vanilla yogurt
•	1/4 teaspoon ground cinnamon
•	1 (12 oz.) jar Smucker's® Strawberry Preserves
•	1/4 cup chopped pecans (optional)

Directions:

1	For Crepes: WHISK pancake mix, sugar, water and eggs in medium bowl until smooth.
2	HEAT 8-inch skillet or crepe pan over medium heat. Coat with no-stick cooking spray between each crepe. Pour 2 tablespoons batter into skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Turn to cook second side.
3	For Filling and Sauce: BLEND yogurt, cinnamon and 1/4 cup preserves in small bowl. Place remaining preserves in microwave-safe bowl. Microwave on HIGH for 45 seconds. Stir until melted and smooth.
4	SPREAD yogurt mixture down the center of each crepe, dividing evenly. Fold or roll crepe over yogurt mixture. Arrange 3 crepes on each serving plate. Top with melted preserves and chopped pecans.
TIP	Crepe batter can be made ahead of time. Prepare crepes as directed. Layer between sheets of wax paper and place in resealable plastic bag. Refrigerate up to 3 days or freeze up to 3 months. Keep in plastic bag to bring to room temperature.