Yogurt Pan-Crepes (2 servings) 1 cup thick plain yogurt - preferably Greek style 3 large eggs 1/4 cup all-purpose flour 1/4 teaspoon baking soda 1 pinch salt grated zest from one lemon (or orange) maple syrup - for topping fresh berries - optional Crack 3 eggs in bowl and beat with fork until well blended. Add yogurt and mix until smooth. Sprinkle the four, baking soda and salt a little at a time, incorporating well. Add in lemon zest, mix. Heat a well seasoned flat pan or non stick pan to medium heat. Take a stick of butter and use the end to coat pan or use pastry brush to evenly coat pan with butter. Drop small amount of batter to form about 6 inch pancakes. When they form small bubbles, quickly slip spatula under and flip. (If pan isn't seasoned properly, this may be a bit tricky, as they're very delicate, but you'll get the hang of it). The balance is in the proper temperature for the pan to cook these evenly and not burn them. Put in warm oven on plate until finished making. Serve with fresh berries and good maple syrup. These are wonderfully light, healthy, and relatively easy to make once you have the right pan. I actually use a flat non-stick pan but do add small amount of butter. They're almost a crepe, but thicker. If you leave out the baking soda, they'll be flatter and I've rolled various ingredients on them and rolled them up. Mr Breakfast would like to thank teropt for this recipe. Recipe number 2973. Submitted 1/11/2011.