To make the crepes: Add all of the ingredients except melted butter to the jar of a blender. Blend until smooth and free of lumps. Refrigerate batter for at least one hour. When ready to cook, lightly grease a crepe pan or 9" non-stick skillet using a bit of the melted butter. Turn the heat to medium. Measure out 1/4 cup of batter and pour it in the pan, swirling quickly to cover the entire pan. Cook the crepe for about a minute, then carefully flip the crepe and cook until set and lightly browned. Stack cooked crepes on a plate, placing sheets of parchment paper or waxed paper between them.

To make the filling:

Combine the ricotta, vanilla and powdered sugar. Whisk until really smooth. In another bowl, whip the heavy cream until you get soft peaks. Fold the whipped cream into the cheese mixture. Chill until time to fill the crepes.

To assemble:

Place a couple of spoons of filing down the middle of a crepe. Roll up or fold into triangles. Dust with powdered sugar and top with berries.