Strawberry-Banana Crepes

Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 2 teaspoons sugar, and salt in a medium bowl; stir with a whisk. Place milk, melted butter, vanilla, and eggs in a blender; process 15 seconds. Add flour mixture; process 1 minute or until smooth.

Heat a 10-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Remove pan from heat. Pour a heaping 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 45 to 50 seconds.

Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 25 to 30 seconds.

Place crepe on a towel; cool. Repeat procedure with remaining batter, stirring batter before making each crepe. Stack crepes between layers of wax paper or paper towels to prevent sticking.

Combine strawberries, banana, Grand Marnier, and 1 teaspoon sugar in a medium bowl; toss gently to coat.

Fold each crepe in half, then in half again to form a triangle. Spoon fruit mixture over crepes; top with a dollop of yogurt.