Filling

1. Add all the ingredients for the filling in a bowl and stir. Set aside.

Crêpe Batter

1. Put milk, eggs and raspberries (or strawberries) in a blender and blend until smooth.
2. Pour the mixture through a strainer into a large mixing bowl to remove the seeds and remaining chunky bits.
3. Whisk in oil and whole wheat flour until the batter is smooth.

Making the crêpes

1. Brush a little oil on a nonstick pack and turn the heat to medium.
2. Pour about 1/3 cup batter in the pan and move the pan in a swirling motion to spread the batter evenly. The thinner the crêpe, the better it will taste.
3. Cook for 1-2 minutes or until you see bubbles appearing, flip over and cook for another minute.
4. Transfer to a plate and repeat this step with the remaining batter.
5. Put two crêpes on each plate and divide the filling evenly by spreading it in the center of each crêpe.
6. Take the left side of the crêpe and fold just past where the filling ends. Do the same with the right side.
7. Drizzle with pure maple syrup and serve.