Chop one medium red onion and cook in a metal saute pan over medium heat with one tablespoon lemon infused olive oil. Chop two sweet tango apples and two green zebra heirloom tomatoes and add to saute pan. Chop one cup sweet peppers and one jalapeno and add to saute pan. Zest lemon and mince zest. Juice lemon. Add one half of zest and one half of lemon juice to saute pan (reserve remaining zest and juice). Add one cup autumn berry preserves, one quarter cup tart cherry preserves and two tablespoon wild leek vinegar to saute pan. Reduce heat to medium low and stir in one quarter teaspoon cinnamon and one quarter teaspoon white pepper. Cook and reduce over medium low for thirty minutes stirring every five minutes.  Mince one tablespoon cilantro and one tablespoon sorrel. Stir herbs into saute pan, remove from heat and let chutney cool for five minutes. In a glass mixing bowl, stir in one cup pancake mix and two egg whites. Add reserved minced lemon zest, lemon juice, one half cup warm water and stir well (add additional tablespoons of warm water as needed for crepe batter consistency). Mince one tablespoon green onion, cilantro and one tablespoon sorrel. Stir in herbs and one quarter teaspoon vanilla into crepe batter. Heat metal crepe pan with one teaspoon lemon infused olive oil over medium heat. Add three-four tablespoons of batter and rotate batter in pan to fill the bottom of the crepe pan quickly. Cook crepe for a few minutes until the edges start to bubble, then flip crepe over and cook on the other side for a minute. Plate crepe and add a tablespoon or two of autumn berry and apple chutney.  Roll up crepe and top off with a tad more autumn berry and apple chutney.