Lemon Crêpes with Warm Mixed Berries

Steps

1. Melt the butter in a small bowl and let it cool slightly.
2. In a blender or large bowl, whisk the eggs, milk, flour, sugar, salt, half the vanilla, the lemon zest and half of the melted butter until smooth; keep the other half of the butter for the pan.
3. Rest the batter for 20 minutes at room temperature while you make the filling.
4. In a small saucepan or skillet over medium heat, cook the blueberries, maple syrup and lemon juice for 5 minutes until the berries burst and release juice.
5. Stir the cornstarch into the water, add it to the berries and simmer 1 minute until glossy; stir in the raspberries, then take off the heat and keep warm.
6. Stir the remaining vanilla into the Greek yogurt and set aside.
7. Heat an 8- to 10-inch nonstick skillet over medium heat and brush it lightly with some of the reserved melted butter.
8. Pour in about 1/4 cup batter, swirl to coat the pan thinly and cook 1 to 2 minutes until the edges lift and the underside is golden; flip and cook 30 seconds more, until no wet batter remains and the crêpe is set throughout.
9. Repeat with the remaining batter to make about 12 crêpes, brushing the pan with the rest of the reserved butter as needed and stacking the crêpes on a plate.
10. Fill each crêpe with warm berries, fold into quarters and serve 3 per plate topped with the vanilla yogurt.