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 (don't 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.