In a blender, combine the fat-free milk, egg whites, egg, canola oil, vanilla, cane sugar, and kosher salt. Blend until smooth. This mixture should be well combined, creating a uniform batter that’s ready for the next ingredients.
Add the white whole wheat flour, all-purpose flour, and ground cinnamon to the blender. Blend again until smooth. The goal is to achieve a batter that's free of lumps and has a consistency similar to that of pancake batter.
Heat a 10-inch nonstick skillet over medium-low heat. Once hot, lightly spray with cooking spray or oil. A properly preheated skillet is essential for cooking the crepes evenly.
Pour about ¼ cup of batter into the skillet, swirling the pan slightly to create a thin, even layer. It’s important to cover the bottom of the skillet fully, but don’t worry if it doesn’t look perfect; crepes are forgiving.
Cook until the edges start to lift and the bottom is golden brown, about 1 to 2 minutes. The crepe should be firm enough to flip without tearing.
Gently flip the crepe using a spatula and cook the other side for about 1 minute until lightly golden. This side should have a nice color but remain soft.
Repeat the process with the remaining batter, stacking the finished crepes on a plate. You can cover them with a clean kitchen towel to keep them warm and moist.
In a stand mixer or using a hand mixer, whip the heavy whipping cream, cane sugar, and vanilla on medium speed until stiff peaks form, about 2 minutes. The cream should hold its shape, which is crucial for the cake assembly.
Gently fold in the Greek yogurt using a spatula. This adds a wonderful creaminess while keeping the filling light.
Slice half of the strawberries and leave the other half whole for topping. The sliced strawberries will add layers of flavor inside the cake.
Place one crepe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of the cream filling on top, leaving a ¼-inch border around the edges.
Add a layer of sliced strawberries over the cream filling, distributing them evenly. This layering will infuse each bite with fresh fruit goodness.
Cover with another crepe and repeat the process, adding a layer of strawberries every 4 to 5 crepes. You want a beautiful stack of about 12 crepes total.
To finish, top the cake with the remaining whole strawberries and sprinkle with powdered sugar. This gives it a lovely finish, making it perfect for presentation.
