Makes 10

For the crêpes:
180ml milk
120ml water
1 tbsp brown sugar
2 tsp vanilla extract
2 large eggs
120g plain flour
20g butter, melted, plus extra for cooking
For the berry sauce:
150g raspberries (thawed if frozen)
150g blueberries (thawed if frozen)
150g strawberries, sliced (thawed if frozen)
100g caster sugar
120ml water
For the filling:
240g cream cheese, softened
4 tbsp caster sugar
4 tbsp lemon juice
To decorate:
Vanilla ice cream
Dark chocolate, shaved

1. Place all of the pancake ingredients in a blender and blend until smooth. Transfer to a jug and refrigerate for 20 minutes.
2. Meanwhile, place all of the berry sauce ingredients in a saucepan. Bring to a simmer over medium-high heat, then reduce to low and leave to simmer, stirring occasionally, until reduced and slightly thickened. Remove from the heat and set aside.
3. Beat the cream cheese and caster sugar for a few minutes until fluffy, then beat in the lemon juice.
4. Heat a 20cm non-stick frying pan over a medium-high heat and swirl around a bit of butter until it starts to foam.
5. Add some of the batter, swirling it around so that it covers the bottom of the pan in a thin, even layer. Cook for 1-2 minutes until bubbles form in the centre, then flip it over and cook for 30 seconds more. Transfer to a plate and keep warm while you repeat with the rest of the batter.
6. Evenly spread some of the cream cheese mixture down the centre of each of the pancakes, then roll them into tubes, tucking the sides in as you wrap them up.
7. Add to a serving plate and spoon over the berry sauce. Serve with ice cream and dark chocolate shavings.