Springtime of Crêpes

Ingredients:

		For the Crêpes:
8	each	egg whites
2/3	cup	evaporated skim milk
1	Tbsp	margarine, melted
1/2	cup	all purpose flour
1	Tbsp	sugar
1	cup	rice, white, cooked, long grain
		non-stick cooking spray
		For the Filling:
1	container	(8 oz.) lemon yogurt
1	cup	rice, white, cooked, long grain
2 1/2	cups	fresh fruit of your choice
		powdered confectioners sugar

Directions:

Beat together egg whites, milk, and melted margarine in a small bowl. Stir in flour and sugar until smooth and well blended. Stir in cooked rice; let stand 5 minutes.

Heat 8-inch non-stick skillet; coat with cooking spray. Spoon ¼ cup batter into pan. Lift pan off heat; quickly tilt pan in rotating motion so that bottom is completed covered. Place pan back on heat and continue cooking until surface is dry. Turn crepe over and cook 15 to 20 seconds; remove from pan and set aside. Continue with remaining batter.

Combine lemon yogurt and rice; spread each crepe with filling, top with fresh fruit. Roll crepe and sprinkle with powdered sugar.