In a medium bowl whisk together egg, the 3/4 cup milk, the flour, oil, and salt until smooth. Heat a lightly greased 8-inch nonstick skillet over medium heat; remove from heat. Spoon in 2 tablespoons of the batter; tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with the remaining batter to make eight crepes total, greasing skillet occasionally. Set crepes aside.
In a small bowl stir together the Greek yogurt, the 1 teaspoon honey, and the vanilla. Stir in milk, 1 teaspoon at a time, to desired consistency.
To assemble, place crepes, browned sides down, on a work surface. Spoon yogurt mixture and fruit evenly onto half of each crepe. Fold unfilled half of crepe over filling. Arrange two filled crepes on each serving plate. Drizzle filled crepes with additional honey, if desired.