Almond Flour Crepe
3 oz melted butter
1 cup milk
3 eggs
3/4 cup AP flour
1/4 cup almond meal

Mix all ingredients except melted butter until smooth and then add butter.
Ladle enough batter into a hot non-skillet to barely cover the bottom.   Swirl to evenly coat.   Flip crepe once bottom is lightly brown and cook till done.

Berry Compote
1 pound mixed fresh berries (frozen works as well)
Zest and juice of half of a lemon
1/4 cup sugar (add more to taste)

Cook over med-low heat till compote coats the back of a spoon

Citrus Cream Cheese
1/2 cup room temperature cream cheese
1 teaspoon citrus zest

Whip together ingredients until smooth

Berry Cream Cheese Crepes
Spread 1 to 2 tablespoon in crepes and fold.   Place crepes on plate and top with compote.   Garnish plate with fresh berries and whipped cream