Yogurt:
½ cup plain 0% fat Greek Yogurt
1 teaspoon vanilla extract
2 teaspoons vanilla protein powder (or sugar-free & fat-free vanilla pudding mix)
Strawberries:
1 cup chopped strawberries (about 3-5 large ones), plus more for topping
1/4 teaspoon lemon zest (optional)
1/2 teaspoon granulated sweetener (for example: coconut or cane sugar)
Crepes:
1 egg
¼ cup milk of choice
¼ cup water
1 teaspoon honey
½ cup flour of choice (I used oat and white wheat)
Optional:
Fresh whipped cream (optional)
Mix all of the yogurt ingredients together, to taste, and keep cool in the fridge until assembly.
Chop the strawberries and add the remaining ingredients in a small saucepan over medium-low heat and bring to a simmer. Cook until they start to soften and produce a syrup. Remove from heat and place in the freezer to cool until assembly.
In a bowl, whisk the wet ingredients for the crepes until fully combined. Whisk in the flour until there are no lumps left.
Meanwhile: Heat a nonstick skillet over medium heat and spray well with nonstick spray or swirl a little light butter or coconut oil around the pan. Slowly pour in ¼ cup of the batter in the middle of the pan and swirl the pan around to spread out into a thin layer. Cook for about 1 minute on the first side; gently lift up the edges with a spatula and flip. Cook another 30-45 seconds until golden brown or desired doneness. When the crepes are finished, gently fold the strawberries into the yogurt mixture and then fill each crepe with about 1-2 tablespoons full. Serve with the remaining yogurt mixture and more fresh strawberries, as well as a dollop of fresh whipped cream, if desired.

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