2 tablespoons butter, melted plus 1 extra tablespoon, for cooking
8 heaped tablespoons Farmers Union Greek Style Yogurt
½ punnet raspberries
½ punnet blueberries
½ punnet blackberries
4 tablespoons maple syrup
Whisk flour and eggs together in a large mixing bowl. Gradually add in milk and water, stirring to combine. Add salt and melted butter and whisk until smooth.
Heat a very small amount of butter in a large non-stick frying pan over medium-high heat, then wipe pan clean using paper towel. Add 1⁄4 cup of batter to the pan and reduce heat to low. Tilt the pan so that the batter coats the surface evenly.
Cook until the top of the crepe is not longer wet and the bottom has turned lightly brown, approximately 1-2 minutes. Run a spatula around the edge of the pan to loosen the crepe, flip and cook until the other side has turned lightly brown. Transfer to a plate and repeat until all the batter is used.
To serve, place 2 crepes on a plate and top with 2 heaped spoonfuls of Farmers Union Greek Style Yogurt and a sprinkle of raspberries, blueberries and blackberries. Finish with a drizzle of maple syrup and serve immediately.