Buckwheat Crepes with Blended Berry Yogurt {Boosting Protein Challenge}

INGREDIENTS

The crepes::

eggs

2/3 cup

whole wheat pastry flour

1/3 cup

buckwheat flour

1 cup

skim milk

1/2 cup

water

2 tbsp

melted, unsalted butter

2 tsp

pure maple syrup

1/4 tsp

salt

The yogurt::

1 cup

nonfat plain Greek yogurt

1 1/4 cups

frozen mixed berries, defrosted, divided

1 tbsp

pure maple syrup