Buckwheat Crepes

3 eggs, or equivalent amount of egg substitute
2 tablespoons buckwheat fl our
1 tablespoon nonfat milk  
Cooking spray
8 ounces sugar-free, fat-free fruit yogurt  

Combine eggs, flour, milk, and 1 tablespoon of water in a blender or food processor. Cover and refrigerate for 3 hours or overnight.
Batter should have the consistency of thin cream. Coat a small (6-inch) skillet with cooking spray and place over high heat. When pan is hot, pour in about 1 tablespoon of batter.
Tilt pan so that batter evenly coats the bottom. When small bubbles appear, use a spatula to fl ip the crepe, and cook for a few seconds on other side. Transfer crepe to a plate. Repeat with remaining batter.
Fold each crepe in half, and then fold in half again to make a quarter circle. Place three crepes on each of four serving plates, and spoon yogurt on top.
Makes 4 servings.