A little something for my "foodie" friends.

Hello Foodies, you know who you are! I've got a quick and easy recipe for some Yummy and Nutritious French Pancakes... It's adapted from Jessica Seinfeld's recipe for Pancakes with sweet potato puree. My kids (all 3 of them) loved them and probably ate about 5 of them each - loaded with peanut butter and honey! They freeze well; place a piece of wax paper between each first thaw them in the microwave or the toaster!

Crepes:

1 cup all purpose flour (white

1/2 cup whole wheat flour

1 tsp baking powder

1 tsp. salt

Mix these together in a bowl.

In a blender, place the following ingredients:

1/2 cup plain yogurt

2 tbsp. honey

1 cup fat free milk

2 eggs

1/2 mushed sweet potatoes (I use any leftover sw.pot. here - you could use cauliflower or pumpkin or bananas)

4 cooked baby carrots (it was all I had but I think you could probably use about 10 if you had that many)

6 prunes

3 tsp. cinnamon spice or pumpkin spice

Blend until mixed and then throw in all the dry ingredients and mix again. Add milk as needed to get a runny consistency. Place in the fridge for 10 minutes or up to an hour. If you have a crepe pan then you could use it to cook the pancakes or on a griddle put about 1/4 cup of batter and use the back of a spoon to spread the batter out until thin. This makes cooking time cut down to less than a minute on each side. You don't have to smooth it out but trust me it makes them ooh, sooo yummy and easy to roll up.

Fill with anything! Peanut butter and honey are favourites in our house but I tried it with some leftover curry today and it was yummy that way too!