First, prepare the salsa. Combine the Fresh Strawberry (16), Kiwifruit (3), Red Onion (1/2), Fresh Basil Leaf (8), juice of the Lemon (1), Salt (1/2 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon) in a medium bowl. Allow to macerate for at least 30 minutes in the fridge so the flavors can meld.
In a mixing bowl, combine 2% Reduced Fat Milk (1 1/4 cup), whites of the Egg (4), Canola Oil (1 tablespoon), and Water (3/4 cup) with a whisk. Slowly add in Unbleached All-Purpose Flour (1 cup), whisking until everything is well-combined.
Coat a large skillet with a little Butter (to taste) over medium heat. When the skillet is hot, ladle in 1⁄3 cup of batter and cook, undisturbed, until the edges start to brown slightly, around 1-2 minutes.
Using a spatula, flip and cook for an additional 30 seconds. Transfer the crepe to a large plate and place a piece of parchment paper over the top to prevent sticking. Repeat with the remaining batter, placing parchment paper between each crepe to prevent them from sticking together. You will get 8 crepes in total.
Once they’re cooked, place 1 crepe on a large plate and spoon 1/2 cup of the Nonfat Vanilla Greek Yogurt (4 cup) onto it. Top with 1⁄3 cup of the fruit salsa. Fold in both sides, then in half to seal. Place seam side down to prevent spillover.
Repeat with the remaining crepes, salsa, and yogurt and serve, topped with more yogurt and salsa if desired.