In blender combine eggs, milk, flour, salt, and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for 1 hour.
Heat skillet over medium-high heat and brush with Butter Olive Oil. Pour 1/4 cup of crepe mixture into pan tilting to completely coat surface. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter.
Whip together filling ingredients in mixer until smooth and creamy. If using cream cheese, whip first until creamy then add other ingredients.
Spoon 2 Tbsp filling into one “corner” of crepe and fold into 1/4’s. Arrange on plate and sprinkle with mixed berries and powdered sugar to serve.