Whisk together the egg, milk, flour, oil and salt in a mixing bowl until fully combined.

Lightly mist an 8-inch skillet with cooking spray and bring it over medium heat. Pour 1/8 cup (2 tablespoons) of the batter into the skillet and lift and tilt the skillet to allow the batter to coat the bottom in a thin layer. Cook for about a minute until the underside is golden. Flip the crepe and cook for another 15-30 seconds and then transfer to a wire rack. Repeat with the remaining batter to make 8 crepes.

Combine the yogurt, honey, and vanilla in a bowl and stir until well mixed. Spread a tablespoon of yogurt mixture across half of the surface of each crepe (you’ll leave the other half care to fold over the top once filled). Top the yogurt with ¼ cup of berries and fold the bare side over top of the filling. Repeat with the remaining crepes you plain to serve/consume (do not fill any crepes you’ll be storing as leftovers, just store the crepes, yogurt filling and berries separately in the fridge and assemble as needed). Each serving is two filled crepes.