INGREDIENTS

For the Bottom Layer

1 1/2 cup Wholesome! Organic Sugar
2 cups all-purpose flour
1/4 cup Divine Cocoa
1 1/2 tsp baking powder
1 stick butter (melted)
2 cage-free, organic eggs

For the Top Layer

8 oz cream cheese, softened
2 cage-free, organic eggs
1/4 cup Divine Cocoa
4 cups Wholesome! Organic Powdered Sugar

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INSTRUCTIONS

In a blender, combine the milk, egg whites, egg, oil, vanilla, organic sugar and salt. Add the flours and cinnamon and blend until smooth.

Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.

Pour ¼ cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.

Cook until the bottom of the crêpe sets and is golden in color, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute.

Repeat with the remaining batter, stacking finished crêpes on a plate.

For filling:

In a stand mixer or hand mixer on medium speed, whip the cream, 1 tablespoon cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt.

Slice half of the strawberries, leaving the other half whole for topping.

To assemble:

Place one crêpe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling on the crepe, leaving a ¼-inch border.

Repeat, adding a layer of strawberries every 4 – 5 crepes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.

To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon organic powdered sugar; reserve remaining powdered sugar for serving.

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Recipe Source: Skinnytaste