Multigrain Crêpe Batter

This quick and simple recipe makes only one, individual crêpe, although it may easily be doubled. The batter will not seem very liquidy, because this is not meant to be a paper thin crispy crêpe, but more a soft and fluffy large pancake-like crêpe. It would also work well as a wrap or tortilla for tacos or sandwiches. It makes a quick and nutritious breakfast, snack, or lunch, as the recipe has no added fat or sugar and a great mix of multigrains. It also contains some protein, especially if you use Greek yogurt and add some nuts or nut butter to the filling.

Multigrain Crêpe Batter
1/4 cup plain, fat-free yogurt
1 Tablespoon fat-free milk
1 egg white
2 Tablespoons whole wheat flour
1 Tablespoon rolled oats
1 Tablespoon wheat germ
1/2 Tablespoon ground flaxseed

In a small bowl, whisk the yogurt, milk, and egg together. Whisk in remaining ingredients until combined. Batter can be used immediately, set aside to rest briefly, or refrigerated for up to 24 hours.
To cook: Heat a lightly greased 8-inch round skillet or frying pan over medium heat for a few minutes until hot. Spoon batter into skillet and gently spread evenly in one thin layer to cover the skillet. Cook for about two minutes until dry and cooked. Gently flip over and cook another minute or two until dry and cooked. 

To serve: This may be served hot, or chilled for later. It can be rolled up or served flat with a favorite topping or filling: fruit, yogurt, jam, nut butters, and nuts all go well; but because there is no sugar in the batter, this may also be used for savory fillings such as ham, cheese, vegetables, etc.