I ended up using a bit of buckwheat flour in my crepes because I love the color and flavor, but if you’d rather use all all-purpose flour, go right ahead. The batter holds up beautifully in the fridge for a few days, so if you don’t want to cook them all off at one time, you can look forward to leftovers.

Only Slightly Adapted From: Yogurt Culture

Make the whipped cream: 
Using an electric mixer with the whisk attachment, whip the cream on medium speed until soft peaks form. Add the yogurt and vanilla, then continue to whip, slowly streaming 2 tablespoons sugar down the sides of the bowl. Continue whipping until the peaks hold when the whisk is lifted. Taste, whipping in up to 1 tablespoons more sugar, if desired. Refrigerate until ready to use.

Make the Crepes:
In a large bowl, whisk the butter, flour, yogurt, eggs, whey or water, and salt until smooth. Let rest for 10 minutes. The batter should have some body but should drip easily from the whisk.

Heat a 10-inch nonstick skillet over medium-high heat until a drop of water on the skillet sizzle and evaporates. Using a silicone pastry brush, brush the bottom and sides of the skillet generous with melted butter. Tilt the skillet forward, then pour 1/3 cup batter close to the lip of the skillet. Quickly swirl so the batter coats the bottom. (If the batter is too thick to swirl and coat easily, whisk 1-2 tablespoons water into the remaining batter).

Cook until the underside of the crepe is lacy and nicely browned and the edges look dry, about 1-2 minutes. Flip and cook for 1-2 minutes longer. Invert onto a plate. Brush a bit more butter onto the skillet and repeat with the remaining batter, brushing the skillet with more melted butter between batches. Stack the crepes on the plate.

To serve: top each crepe with a generous spoonful of berries and yogurt whipped cream. Enjoy immediately.