Place the flour and sugar substitute into a large bowl. Whisk the milk and eggs together and add to the flour, mixing until smooth. Refrigerate for 20 minutes.
Heat a large frying pan and spray lightly with spray olive oil. Pour in ¼ cup of crepe mixture and swirl pan to coat base. Cook for 1-2 minutes until golden and then flip to cook the other side. Remove to a plate and cover to keep warm. Repeat with remaining mixture.
Combine yogurt and strawberries in a bowl.
To serve, fold crepes in half and place a couple of spoonfuls of yogurt at one end, then fold crepe over to enclose filling. Serve immediately.
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