FOR THE CRÊPE BATTER:

• Add all the liquid ingredients for the crepe batter into a blender. Follow with all of the dry ingredients. 
• Blend on low until the batter is well mixed and very smooth.
• Pour the batter into a bowl or large measuring cup, cover and refrigerate for at least 1 hour and up to 48 hours.

MAKING THE CRÊPES:

• Heat a large 8-9 inch skillet or crepe pan over medium heat. Brush the skillet with a bit of melted butter. Pour 1/3 cup of the crêpe batter into the pan while you tilt and rotate the pan with your other hand in order to spread the batter evenly.
• Cook the first side for about 1 – 2 minutes or until the top looks dry and the edges start to lift away from the pan. 
• Flip the crêpe & cook the other side. The second side will only take about 30 seconds or so. Both sides should be nice & golden. 
• Remove cooked crêpe to a plate and continue to cook the additional crêpes, stacking one on top of the other.
• Crêpes can be made 1 day in advance, stacked, covered with plastic wrap (on a plate) and refrigerated until ready to serve. Re-warm in a heated pan before serving.

TO SERVE:

• Fold each crêpe into triangles, by first folding in half and then in half again. 
• Atop each crêpe, spread a dollop of Greek yogurt, followed by a generous drizzle of honey, a handful of wild blackberries and a touch of fresh mint. Enjoy!