Combine all crepe ingredients in your blender and blend until mixed, about 10 seconds. Let the batter rest in the refrigerator for 1 hour.
Heat an 8-inch skillet over medium heat and grease surface by running a stick of butter over it.
Using a 1/4 cup measuring cup, pour batter into hot pan while gently rotating it so that the batter coats the surface evenly.
Cook until the edges start to curl and the crepe loosens from the pan. Use a thin spatula to flip and cook on the other side for about 10 seconds until just done.
Place on a parchment paper-lined baking pan and repeat with the rest of the batter (you don't need to re-grease the pan between), stacking the crepes gently as you go.
Take a warm crepe from the pile and spread whipped cream (or cream cheese whipped cream) over half of it. Add sliced strawberries and blueberries and fold in half and then quarters. Drizzle with strawberry syrup. Serve 2 stuffed crepes per person.
*Approximate nutritional information is for crêpes only.