In a medium mixing bowl, whisk together the flour, milk, eggs, oil, salt, and vanilla until the batter is completely smooth. The consistency should be thin and pourable. If it feels too thick, whisk in a splash or two of milk until it reaches that silky, runny texture.

Place a 10–12" frying pan over medium-high heat and let it heat thoroughly—this part is crucial for achieving that perfect, delicate crêpe. I typically warm the pan while preparing the filling. A nonstick pan works beautifully, though it isn’t absolutely required.

In a separate mixing bowl, add the cream cheese (make sure it’s entirely at room temperature), the Jet-Puffed marshmallow creme, and the heavy whipping cream. Using a hand mixer, begin on low speed and gradually increase the speed until the mixture is smooth and thoroughly combined. If it feels too thick, add a splash more heavy cream to loosen it slightly. Once the filling is silky, gently fold in the berries with a spoon. Take your time here—the goal is to keep the berries whole and pristine.

Once the pan is fully heated, lightly coat it with cooking spray. Pour your batter into a measuring cup with a spout; I use a slightly underfilled 1/2 cup. Hold the pan at an angle, pour the batter onto the higher edge, and rotate the pan so it spreads in a thin, even layer with no gaps. It takes a bit of practice, but once you get the motion down, it becomes easy and consistent.

Return the coated pan to the burner and cook the crêpe for 1–2 minutes. The edges will begin to curl, and a gentle shake should loosen it from the pan. Avoid overcooking—if it gets crisp, it won’t roll well. The top should be set but still soft. When it’s ready, invert the pan over a paper towel–lined plate to release the crêpe. Repeat the process until all the batter is used.

Once all your crêpes are ready, take them one at a time, add a spoonful of the berry filling, and roll them up with the ends left open. I typically serve two per plate. Drizzle with syrup, dust with powdered sugar, add your breakfast meat of choice, and prepare to impress your morning crew.