Greek Yogurt & Berry-Stuffed Wheat Crepes

Directions

1. 1To make the crepes: In a large bowl, beat eggs together. Add milk and whisk to combine. Add sugar and whisk in about 1/2 cup flour at a time, making sure you get rid of all the lumps. Keep whisking until all the lumps are gone and the thickness of the batter is slightly thinner than pancake batter (add more milk if too thick; add more flour if too thin).
2. 2Heat a medium skillet over medium heat. Pour 1/2 teaspoon vegetable oil into the hot pan and tilt pan to coat bottom of skillet. Ladle in about 1/2 cup batter into the skillet and tilt the pan to roll the batter all the way to the edges until you have a nearly paper-thin circle.
3. 3Cook until small bubbles begin to form on top of the crepe or until the edges start to curl, about 2 minutes. Flip over using a turner and heat the other side until brown spots form, about 2 minutes. Place on a plate. Repeat until all batter is used.
4. 4In a large bowl, toss together 3/4 of the strawberries, 3/4 of the blueberries and 3/4 of the raspberries. Reserve the rest for topping crepes.
5. 5Add yogurt to bowl and fold berries into yogurt with a spatula.
6. 6Top 4 to 8 crepes (2 crepes per serving) with yogurt-berry filling (you'll have some crepes left over). Roll up crepes and place 2 on each plate. Top with remaining berries. Sprinkle with powdered sugar, if desired.