July 24th, 2007
Recipe by Paula Bowman
Mix sugar and cinnamon together in a small bowl; set aside.
Lay crêpes out on a flat, dry surface. Spread 1 teaspoon peanut butter on one side of each crêpe. In centre of each crêpe, mound equal portions of banana, pear, blueberries and raisins. Place 2 tablespoons yogurt on top. Dust with a pinch of reserved cinnamon sugar.
Wrap crêpes one at a time. Fold each side in towards middle. Fold bottom of crêpe over filling and roll it up tightly; repeat with remaining crêpes.
227 calories, 5.7 g fat, 67.4 mg calcium, 107 mg sodium, 42.0 g carbs, 3.4 g fibre, 5.5 g protein