In a bowl, whisk together flaxseed, eggs, water, whole-wheat and quinoa or oat flours.Refrigerate batter for 15 minutes.In a skillet, heat oil over medium heat.Pour in 1/3 cup (80 mL) of batter for each crepe.Cook 1-2 minutes per side or until golden brown. Keep warm.Place 1/2 cup (125 mL) of fruit on one half of each pancake.Spread 2 Tbsp. (30 mL) over the fruit.Fold the crepe over and garnish with some fruit and mint leaves.Serve immediately with a drizzling of cream, if desired.

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3 Tbsp. (45 mL) ground flaxseed 3 egg 1/2 cups (125 mL) water 1 cup (250 mL) whole-wheat pastry flour 1/4 cup (60 mL) quinoa or oat flour 2 Tbsp. (30 mL) canola oil 3 cups (750 mL) fresh fruit 3/4 cup (190 mL) plain yogurt fruit and mint leaves for garnish table cream (15% m.f.) (optional)