Berry Crepes

In a bowl or a dollar, combine all ingredients.Beat with a hand mixer or blend in a blender until the mixture is well blended and foamy.Let mixture sit for 10 minutes.Heat a lightly greased an 8" non-stick skillet on medium low.Remove pan from heat. Spoon in 1/4 cup of crepe batter and swirl to spread batter into a thin layer. If holding the pan is difficult, leave pan on heat and spread batter with the back of a large spoon that has been sprayed with cooking spray. If the crepe is cooking before you can spread it out thinly, slower the heat a bit.When edges are dry, flip crepe with a large pancake spatula. Only cook on second side for one minute.Layer completed crepes with wax paper while finishing remaining batter, respraying the pan with cooking spray if needed.In a saucepan, melt 1 tablespoon of butter.Add berries, and sugar and cook on medium low until the berries start to break down and the sauce becomes glossy.With a slotted spoon, scoop out berries and add to whip cream. Mix well until blended.Use 1-2 tablespoon of whip cream filling for each crepe, spreading thinly across entire crepe. Gently fold crepe into quarters.Refrigerate completed crepes until needed for serving.To serve: Drizzle berry sauce across plate, set crepes in center of plate and dust with powdered sugar. Garnish with fresh berries.