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Looking for a light summer breakfast to beat the heat? Try these delicious whole grain crepes filled with your favorite seasonal summer fruits.

In a medium bowl, whisk 2 eggs with 1.5 cups of 1% milk. Whisk in 1 cup of whole grain flour. I used white “whole” wheat flour which is a pale variety. Whole wheat pastry flour or traditional whole grain flour can also be used.

Warm a 9-inch nonstick skillet over medium heat. Spray with nonstick cooking spray or use a tiny amount of butter to grease the pan.

Ladle between 1/4- 1/3 of a cup of batter in the skillet. The batter will be thin. Pick up the skillet and swirl the batter around so it evenly coats the bottom of the skillet. Cook for a few minutes until lightly golden; flip with a spatula and cook for another minute or two on the other side. Transfer the crepes to a plate and separate them with layers of wax paper.

To serve, place one crepe on a plate and spread 1 Tbsp. whipped cream cheese over the entire surface. Then spread 1 tsp. chocolate hazelnut spread down the middle. Fill the middle with fruits, such as peaches, blueberries, strawberries, and bananas. Roll up and dust with powdered sugar.

Leftover unassembled crepes can be stored in the refrigerator or freezer, separated by was paper.

Makes 4-6 crepes. Serving size 1-2 crepes per person.