Yield: 8 crepes

½ cup all purpose flour
2 Tablespoons honey
2 Tablespoons unsweetened cocoa powder
2 cups nonfat frozen yogurt
½ cup skim milk
2 cups fresh berries
2 eggs, lightly beaten

In medium bowl, combine flour and cocoa. Add milk, eggs and honey. Stir until combined, about 1 minute. Add more milk if the mixture is too thick, 1 tablespoon at a time.

Coat an 8-inch non-stick frying pan with non-fat cooking spray. Heat on medium until hot. Pour 3 tablespoons of batter into the pan and swirl to coat. Cook the crepe until it releases easily from the pan, about 1 minute. Turn the crepe and cook on the other side for about 30 seconds. Continue until all of the batter is gone.

To serve, place ¼ cup frozen yogurt on each crepe and roll. Top with ¼ cup berries.

Recipe variation: Use chocolate raspberry mousse without the graham crackers for filling.

Nutrition Facts for recipe variation: 1 crepe with ¼ cup mousse
Calories: 108
Fat: 2 grams
Cholesterol: 54 mg.
Carbohydrate: 19 grams
Fiber: 2 grams
Sodium: 130 mg.