Combine all of the ingredients for the crepe batter in a small mixing bowl. Heat a small nonstick skillet over medium-high heat and lightly coat with nonstick cooking spray. Add approximately 1/4 cup of batter to the pan and swirl the pan quickly to spread the batter. Cook the crepe completely through, flip it gently, and then remove and place on wax paper. Keep warm before serving.

Toss the fruit, sugar, and sour cream together for the fruit filling. Refrigerate. Combine the sour cream, orange juice, and maple syrup in a small mixing bowl. To assemble, place a crepe on a serving plate, fill with fruit mixture, and roll. Top with the maple sour cream and serve.