¼ c. Hy-Vee all-purpose flour
2 tsp Hy-Vee granulated sugar
½ tsp Tone's ground cinnamon
¼ tsp Tone's ground nutmeg
¼ c. Hy-Vee skim milk
¼ c. Hy-Vee egg substitute
1 tbsp plus 1 tsp oil, divided
2 tbsp chocolate hazelnut spread
1 c. sliced fresh strawberries
Additional chocolate hazelnut spread, optional
Hy-Vee powdered sugar, optional
Directions1. In a medium bowl, sift flour, sugar, cinnamon and nutmeg. In a small bowl, whisk together milk, egg substitute and 1 tablespoon oil. Pour milk mixture into flour mixture, whisking to combine.
2. Heat an 11-inch nonstick skillet and 1/2 teaspoon oil over medium-high heat. Add 1/3 cup batter to pan, turning and tilting skillet to coat bottom evenly with batter. Cook about 1 minute or until top of crepe appears set and bottom is firm and golden brown in spots. Flip crepe and cook about 30 seconds more or until light golden brown. Transfer to a plate and cover. Repeat with remaining batter to make a second crepe, adding remaining 1/2 teaspoon oil before cooking.
3. Spread each crepe with 1 tablespoon hazelnut spread. Fold and fill as desired with strawberries.
4. If desired, heat additional hazelnut spread and drizzle over crepes. If desired, sprinkle with powdered sugar. Serve immediately.