Make the Crepe Batter:

In a blender, combine all crepe ingredients and blend until smooth (30–60 seconds).

Pour into a container, cover, and refrigerate for at least 1 hour (up to overnight) to rest the batter.

Prepare the Cream Cheese Filling:
3. Beat the cream cheese, sugar, and vanilla until smooth.
4. Separately whip the heavy cream to stiff peaks.
5. Gently fold the whipped cream into the cream cheese mixture. Cover and refrigerate.

Make the Berry Sauce:
6. In a saucepan, mix berries, sugar, and cornstarch. Stir to combine.
7. Heat over medium-low, simmering for 5–10 minutes until the sauce thickens. Set aside to cool.

Cook the Crepes:
8. Heat a nonstick skillet over medium heat and lightly grease it.
9. Pour 1/4 cup of batter into the center and swirl to coat the pan.
10. Cook for 1 minute, flip, and cook another 20–30 seconds. Stack on a plate and cover to keep warm.

Assemble the Crepes:
11. Spread about 1/4 cup of cream filling down the center of each crepe and top with 2 tablespoons berry sauce.
12. Roll up or fold into quarters. Repeat with remaining crepes. Serve immediately.