Prepare any waffle/pancake mix, but make a bit thinner than indicated for mix and beat out any lumps.
Heat 9" non stick pan to medium high heat and melt one pat butter, pour 4 inch diameter of mix into pan and swish the pan until the batter coats the entire pan bottom, sit pan back on heat until the crepe edges are crisp and raising up (cut fruit while you wait), slide crepe carefully from pan onto dinner plate.
Fill the center of the crepe with 3-5 tbs. of vanilla yogurt, 3 tbs of fruit and a tbs of nuts spreading ingredients down the center of the crepe about 2 inches wide. Fold both sides over the center and the ingredients. Note: You can make with cold or warm yogurt. Warm yogurt in a pan or microwave for just a minute, so the yogurt doesn't separate or curdle. We serve warm in winter and cool during the rest of the year.
Top the center of the folded crepe with a tsp of yogurt, a few slices of fruit and sprinkle of nuts.
Repeat above for a second crepe on same plate. Sprinkle with powdered sugar and serve.