In a blender, combine the milk, egg whites, egg, oil, vanilla, sugar and salt. Add the flours and cinnamon and blend until smooth.

Heat a 10-inch nonstick skillet over medium-low heat. When hot, lightly spray with oil.

Pour 0.25 cup of batter into the skillet, swirling the pan slightly to form a thin, even coating on the bottom of the skillet.

Cook until the bottom of the crepe sets and is golden in color, 1 to 2 minutes. Gently flip with a spatula and cook the second side for about 1 minute.

Repeat with the remaining batter, stacking finished crepes on a plate.

In a stand mixer or hand mixer on medium speed, whip the cream, cane sugar and vanilla until stiff peaks form, about 2 minutes. Fold in the yogurt.

Slice half of the strawberries, leaving the other half whole for topping.

Place one crepe on a clean plate. Using a small spatula, spread a thin layer (about 3 tablespoons) of filling on the crepe, leaving a 0.25-inch border.

Repeat, adding a layer of strawberries every 4 - 5 crepes in a single layer evenly over filling. Cover with another crepe and repeat to make a stack of about 12 crepes total.

To finish, top with the remaining whole strawberries and sprinkle with 1 teaspoon powdered sugar; reserve remaining powdered sugar for serving.