In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Step
Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Step
Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. Step
In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
5. Step
To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Step
Cook until the edges are starting to slightly crisp.
7. Step
Remove from heat and cover with a paper towel to make sure the crepes stay moist.
8. Step
In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
9. Step
Cook for about 2 minutes, then remove from heat and cool completely.
10. Step
Mix the cream cheese with the powdered sugar until smooth.
11. Step
Spread half of the cream cheese mixture on one side of the crepe.
12. Step
Spread half of the berries on top of the cream cheese.
13. Step
Fold the crepe over the berries, then fold in half.
