1 1/2 c  Low fat milk
3/4 c  Whole wheat flour
3    Eggs
2 tb Butter or margarine
1/4 ts Cinnamon
Oil
1 1/2 c  Orange juice
2 tb Cornstarch
1/2 c  Seedless raisins
1/2 c  Chopped walnuts
1 cn (16 oz) apricot halves,
Drained
Vanilla yogurt

Combine milk,flour,eggs,butter and cinnamon in a blender or food
processor.Process until smooth.Cover and refrigerate at least one hour or
until mixture is consistency of heavy cream. Lightly brush bottom and sides
of a 7″ skillet with oil.Heat skillet,briefly,over medium low heat.Pour in
a scant 1/4 cup batter.Tip skillet to coat the bottom with batter.Cook
crepe until top is set and the underside is lightly browned,about 2 to 3
minutes.Turn crepe with a metal spatula and cook other side about 1
minute.Slip crepe onto wax paper and repeat with remaining batter,stacking
each crepe between wax paper.Set aside. Combine orange juice and cornstarch
in a medium saucepan.Heat to boiling.Boil mixture 1 minute,stirring
constantly,until it is thick and clear.Stir in raisins and walnuts.Remove
from heat and stir in apricots.Spoon small amount of hot filling down
center of each crepe.Fold crepe over filling.Garnish with a dollop of
vanilla yogurt.Makes 12.