To make the crepes, combine all the ingredients in a blender. Add 1/2 cup of water and blend until the batter is completely smooth. If the batter seems on the thick side, it should be a pourable thin pancake batter. Add another 1/4 cup of water if needed. If time allows, place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours in the fridge.
To make the Chamomile Suzette Syrup, heat the butter, honey, 1/4 cup water, and chamomile in a small saucepan over medium high heat. Bring to a boil and then reduce the heat to low. Simmer for 5 minutes or until thickened slightly. Stir in the lemon juice and cook another 5 minutes. Remove from the heat and stir in the 1 tablespoon lemon zest. Strain the syrup through a strainer.
Heat a 12-inch nonstick pan over medium heat and lightly grease with cooking spray. Pour 1/3 cup of the crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and then remove the crepe to a plate. Repeat with the remaining batter.
To serve, fill each crepe with greek yogurt, top with fruit, and drizzle with syrup. Enjoy!
