Whole Wheat Crêpes with Blueberry-Orange Filling

Steps

1. Make the batter first: whisk the egg, milk, sugar and salt in a bowl, then whisk in the all-purpose flour and whole-wheat flour until smooth. Whisk in half of the melted butter. Rest the batter 20 minutes.
2. While the batter rests, toast the walnuts in a dry 10-inch nonstick skillet over medium heat for 3 to 4 minutes until fragrant; set aside and wipe out the skillet.
3. Stir the Greek yogurt with half of the honey in a small bowl; chill until serving.
4. Heat the skillet over medium heat and brush lightly with some of the remaining half of the melted butter. Pour in about 1/4 cup batter, swirl to coat thinly, and cook 1 to 2 minutes until the edges lift and the underside is golden. Flip and cook 30 seconds more, until set with no wet spots.
5. Repeat with the rest of the batter to make 8 crêpes, brushing the pan with the remaining melted butter as needed until it is used up. Stack the crêpes on a plate under a clean towel.
6. For the filling, put the blueberries, orange, ginger and the remaining half of the honey in the same skillet over medium heat. Cook 4 to 5 minutes until the berries begin to burst.
7. Stir the cornstarch with 1 tablespoon of the juices from the pan until smooth, stir it back into the skillet and simmer 1 minute until glossy and thickened.
8. Spoon the warm blueberry-orange filling onto each crêpe and fold into quarters. Serve 2 per plate topped with the honey yogurt and toasted walnuts.