The joy of dessert is alive and well this evening. The crêpes are sweet and decadent, but the fruit and whole-wheat flour make them healthful.

1⁄3 cup non-fat dry milk powder
31⁄2 tablespoons whole-wheat flour
1 teaspoon sugar substitute
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon baking powder
1⁄2 cup water
1 teaspoon canola oil
1 teaspoon vanilla extract
1⁄4 teaspoon coconut extract
Nonstick cooking spray
1⁄2 banana, sliced
2 pitted dates, chopped
4 toasted pecan halves, chopped
1 teaspoon semisweet chocolate mini-morsels

In a small bowl, combine the dry milk, flour, sugar substitute, cinnamon, and baking powder. Whisk in the water, oil, vanilla, and coconut extract until the batter is smooth. A few lumps in the batter are okay.

Heat an 8-inch nonstick skillet over medium heat. Spray with nonstick cooking spray. Remove the skillet from the heat and pour in half of the batter. Lift and tilt the skillet to spread the batter across the bottom. Return the skillet to the heat and cook for 30 seconds. Carefully turn over the crêpe with a spatula, and cook the second side for another 30 seconds. Slide the cooked crêpe onto a plate and repeat the cooking process with the remaining batter.

Arrange half of the banana slices, dates, pecans, and chocolate morsels across the lower third of each crêpe. Lift the bottom edge of each crêpe and roll it up to serve.

Serves 1

CALORIES 370; FIBER 6g; FAT 12g; PROTEIN 14g; CARB 56g; SODIUM 135mg

FOR BLACKBERRY CRÊPES
Substitute 11⁄8 cups blackberries for the banana, dates, pecan halves, and chocolate morsels. Sprinkle the crêpes with 1 teaspoon of powdered sugar.

CALORIES 370; FIBER 6g; FAT 12g; PROTEIN 14g; CARB 56g; SODIUM 135mg