Combine crepe batter ingredients in blender or bowl and mix until smooth. Let rest a half hour.
Combine filling ingredients in mixer or bowl and blend until smooth. (Use good quality ricotta. If very moist, drain in cheesecloth-lined colander; set inside pan for a few hours or overnight in refrigerator)
Heat a non-stick crepe pan or 8 inch skillet. Rub with oil or butter. Add ¼ cup batter and tilt pan to spread batter thin. Cook until set then flip. Cook until dry, then turn out onto plate. Repeat until all the batter is used.
Spread 2 or 3 tbsp. of filling along bottom of crepe. Roll up into a cylinder, tucking ends in before you finish rolling. Repeat until all the crepes are filled.
Heat one tbsp. vegetable oil in a skillet, Add crepes 2-3 at a time and cook on each side until golden. Serve with a dollop of sour cream and fresh berries.