In a bowl combine blueberries, strawberries and lemon juice. Place to the side and let them marinate.
In a mixing bowl, whisk together the flour and eggs. Gradually add in the milk, water and coconut nectar, stirring to combine.
Heat a non-stick pan over medium heat. Spoon in some of the mixture and tilt the pan with a circular motion so that the mixture coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
When ready to serve add in a serving of the fresh berries and fold crepe. Top with coconut yoghurt. Enjoy warm!
The size of your pan will determine how many crepes you make with this mixture. We used a large pan and made 6 crepes.
Follow @5adaynz on social media for more fresh inspiration and recipes.