Put the first four ingredients in the blender and blend until a fine powder.

Add milk, water, and eggs and blend for one minute. Let stand at least 20 minutes, 30 is better.

Melt the butter and blend in just before cooking the crepes.

Heat a non-stick large skillet or frying pan over medium heat. No oil is needed; there is enough in the batter.

Pulse once or twice to remix, each time, before pouring 1/4 cup of batter into the center of the pan, tilting it in a circle to spread the batter into a thin circle.

Cook two minutes until just set, then flip with a spatula or tongs, and cook another 30 seconds.

Remove to a plate, then pour the next crepe. I fill the ones we are going to eat while each is cooking, putting them on another plate.

Stuff with ricotta cream and berries.

Cool extra crepes on separate plates (they stick together), then stack, separated by waxed paper, and wrap with plastic wrap, in a heavy freezer-safe bag to freeze. They are also great for dinner.

Mix together in a bowl, then replace back in the tub for storage. Eat within four days.

To fill crepes, put into a zip-top bag, close, then snip off a corner and use it to pipe the cream into each crepe.