5tablespoonscoconut oilmelted, plus more for the skillet
1/3cup100% white whole-wheat flour
Chop fruit and mix yogurt with honey and vanilla. Add coconut oil, both flours, and eggs in a blender or food processor and blend until fully combined.
Add one teaspoon of coconut oil in an 8-inch nonstick skillet over medium heat. Add 1/3 cup ladle of batter and swirl with the back of the ladle to form a flat crepe. Cook for 2 minutes, loosen the edges with a spatula and cook for an additional 30 seconds until cooked through. Cover and repeat with the rest of the mix.
Serve crepes warm with fresh fruit inside and a dollop of yogurt in each.