Chickpea Crepes with Maple-Berry Sauce

Source: Vegetarian Times
Makes 8-10 crepes

 3 large eggs
1/2 cup milk
1 1/2 TB plain Greek yogurt, plus extra to top
1/4 cup plus 1 TB pure maple syrup
1 cup cooked chickpeas
1/4 cup flour
12 oz. package frozen berries, thawed
OR 3 cups fresh

1. Place eggs, milk, 1 1/2 TB yogurt, & 1 TB maple syrup in food processor; blend.  Add chickpeas & flour; blend until smooth.  Transfer to bowl & let stand 15 minutes.
2.  Meanwhile, place 1 cup berries in food processor with 1/4 cup maple syrup; blend until smooth.  Transfer to bowl & stir in remaining 2 cups berries (chop if necessary). 
3. Heat 9 inch skillet over medium-high heat; coat with cooking spray.  Pour in 1/4 cup batter, quickly tilting skillet to completely coat bottom.  Cook about 2 minutes or until edges are browned; flip & cook a few seconds more.  Slide crepe onto plate.Repeat process with remaining batter. 
4.  To serve, place crepe on serving plate & spoon berry sauce in middle; fold in half & top with yogurt.