Put the a mixing bowl and mixer beater(s) in the freezer to cool them down.

Now make the crepe batter. Add the water and sugar to a small mixing bowl. Using a whisk, stir until the sugar dissolves. Add the eggs, vanilla, and salt and whisk the eggs until are as smooth as possible. Add the flour and whisk until as smooth as possible. Set this to the side and let it rest for 10 minutes.

While the crepe batter rests, make the whipped cream. Take the mixing bowl and beater(s) out of the freezer and add the whipping cream sugar and vanilla. Use your mixer to beat this until you have soft peaks.

Now make the crepes. Put a non-stick skillet on medium heat. Spray the skillet with non-stick cooking spray. Stir the crepe batter then pour ¼ cup of the crepe mixture in the skillet. Let this cook for about 30 seconds or until the top of the crepe is almost dry.  Flip the crepe and let it cook for 5 to 10 seconds, then transfer it to a plate.

Let the crepe cool to room temperature to keep the whipped cream from falling apart when you top it. Top the crepe with mixed berries then whipped cream. You serve them flat or try to roll them into a tube, it's up to you.

Serve.

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