In a food processor set with a metal blade, place the flour, sugar, and salt. Add the eggs and process with pulsing action. Add the butter, milk, and water. Pulse to combine. Pour batter into container and refrigerate for 1 hour.

Spray frying pan or crepe pan with non-stick spray. Heat pan. When hot, ladle enough batter to thinly coat the surface of the pan. Cook on 1 side and flip. Cook on the other side. Remove from pan and let cool. Continue making the crepes, spraying pan prior to making each one.

Fill each crepe will mixed berries and a little raspberry coulis. Top each crepe with more berries, coulis, whipped cream, and finish with a dusting of powdered sugar.