Crepes with Warm Coconut Jam

This crepe batter can be used to make a sweet or savory crepe. For a savory version, cut jicama, carrots and lettuce into thin strips with Azalina's Peanut Sauce, and roll them up for a healthy and speedy snack.

Crepe Ingredients:

1 egg

1 cup low-fat milk

1/2 tsp vanilla extract

6 tbsp all-purpose flour

1/4 cup whole wheat flour

1/2 tsp salt

1/2 tsp canola oil

Filling:

1/2 cup Azalina's Coconut Jam

Directions:

Beat egg, milk, vanilla, all-purpose and whole wheat flours, salt and oil until smooth (approximately 1 minute). Cover and let rest in refrigerator at least 2 hours or overnight. In a pan over medium heat, melt 1 tsp butter, coat the pan evenly. Pour 1/4 cup of the batter into center, tilt pan slightly and roll to spread the batter thin to the edges. Cook until crepe is golden underneath (approximately 1 minute). Flip and cook for 1 more minute. Move to a plate. Repeat with remaining batter.

Lay crepes flat, spoon about 1 tbsp of Azalina's Coconut Jam into the center, fold into a triangle, dust with powdered sugar, and serve while warm. Serves 4.