In a bowl combine blueberries, strawberries and lemon juice. Place to the side and let them marinate.
In a mixing bowl, whisk together the flour and eggs. Gradually add in the milk, water and coconut nectar, stirring to combine.
Heat a non-stick pan over medium heat. Spoon in some of the mixture and tilt the pan with a circular motion so that the mixture coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
When ready to serve add in a serving of the fresh berries and fold crepe. Top with coconut yoghurt. Enjoy warm!