3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 Egg
1 tablespoon vegetable oil
2 1/4 cups milk

Combine flours, salt and baking powder.

Beat egg with oil and milk until well blended.

Add flour mixture and beat until smooth.

Let batter rest one hour before cooking crepes.

Use about 2 Tbsp. batter for 6″ crepe.

Yield: 12 to 15 crepes

1 Egg
1 cup Borden Lite-line Plain Yogurt — (8 oz.)
2 tablespoons vegetable oil
1 cup unsifted flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon — (optional)
**BLUEBERRY CINNAMON TOPPING**
1 cup Borden Lite-line Blueberry Yogurt
2 tablespoons honey
1/4 teaspoon ground cinnamon

In blender container, blend egg, yogurt and oil until smooth.

Add dry ingredients; blend until smooth.

On lightly greased hot griddle, pour scant 1/4 cup batter for each
pancake. When pancake is covered with bubbles, turn over. Brown second
side 1 to 2 minutes.

Serve with butter and syrup or Blueberry Cinnamon Topping.

BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine
ingredients. Warm mixture; do not boil. Serve over pancakes.

1 medium onion — chopped (1/2 cup)
1/2 cup shredded part-skim Mozzarella cheese (2
ounces)
1 1/2 cups skim milk
1 cup fat-free cholesterol-free egg product
OR
2 eggs
PLUS
3 egg whites
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
3/4 cup salsa

Heat oven to 350?. Spray pie plate, 9 ? 1 1/4 inches, with nonstick
cooking spray. Sprinkle onion and cheese in bottom of pie plate. Place
remaining ingredients except salsa in blender. Cover and blend on
medium-high speed about 30 seconds or until smooth. Pour into pie plate.

Bake about 40 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes. Cut into wedges. Serve with salsa.