In a blender or large bowl, combine the flour, eggs, milk, water, 2 tablespoons melted butter, granulated sugar, and salt. Blend or whisk until completely smooth with no lumps remaining. Let the batter rest at room temperature for 15-20 minutes to allow the flour to hydrate fully.

While the batter rests, make the filling by beating the softened cream cheese, powdered sugar, vanilla extract, and heavy cream in a medium bowl with an electric mixer until smooth and fluffy, about 2 minutes. Set aside at room temperature.

Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly brush with melted butter using a paper towel. Pour about 3 tablespoons of batter into the center of the pan, immediately tilting and swirling the pan in a circular motion to spread the batter into a thin, even circle.

Cook for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Use a thin spatula to gently flip the crepe and cook for another 30-45 seconds on the second side. Transfer to a plate and repeat with remaining batter, stacking crepes between parchment paper squares.

Gently wash and pat dry all the berries. Combine them in a bowl and toss gently to mix the varieties.

To assemble, lay one crepe on a clean work surface. Spread 2-3 tablespoons of cream cheese filling down the center third of the crepe. Top with a generous spoonful of mixed berries, about 1/4 cup.

Fold both sides of the crepe over the filling to create a tri-fold, or fold in half and then in half again to create a triangle. Repeat with remaining crepes and filling.

Arrange filled crepes on serving plates, dust generously with powdered sugar, and top with any remaining fresh berries. Serve immediately while the crepes are still soft and pliable.