3 c  Sliced strawberries
2 tb Sugar
1 c  Milk
3    Large eggs
2/3 c  All-purpose flour
1/4 c  Yellow cornmeal
1 ts Vanilla
2 1/2 ts Butter or margarine
1/4 c  Apricot jam
Vanilla low-fat yogurt*

* – or regular sour cream
===
Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs,
flour, cornmeal, and vanilla until there are no lumps.
Place a flat-bottom 7-8″-wide frying or crepe pan over medium-high heat.
When pan is hot, add 1/4 teaspoon butter and swirl to coat surface. Pour in
1/4 cup batter all at once; quickly tilt pan so batter flows over entire
surface (dont worry if there are a few holes). Cook until surface is dry
and edge is lightly browned, about 1 minute. Turn with a spatula and brown
other side. Turn out onto a plate; keep warm. Repeat to cook remainder,
stirring batter thoroughly before cooking each crepe (cornmeal sinks), and
stacking crepes as made.
Spread 1 side of each crepe lightly with jam; fold in quarters. Offer
crepes with berries and yogurt to add to taste.