Put all ingredients in a large bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use (can be made a day in advance). Shake the jar to make sure ingredients are well incorporated before using.
Pour a few tablespoons of the batter onto a small non stick pan over medium heat. Roll the pan around slightly to make the batter spread then flip the crepe when the edges start to peel up. Repeat for remaining batter.
Top with lemon curd and berries.
these crepes can be made in a crepe maker or in a small non stick pan over medium heat.