Most filled crepes typically are loaded with fat & sugar. Not these! You can buy ready-made crepes. Frozen berries can be defrosted in the microwave. Pour off any excess liquid to prevent the crepe from becoming soggy. Credit to Linda Gassenheimer.
1In a bowl, mix the ricotta cheese, sugar, vanilla, raspberries & 1/2 cup blueberries together.
Place the crepes on the countertop, and evenly divide the ricotta mixture among them.
Roll up the crepes, tucking in the ends to form a sealed package.
2Brush a skillet with some of the butter and place over medium heat. Place the crepes in the skillet in one layer, and brush with the remaining butter. Cover with a lid and cook to warm through, about 10 minutes.
3While the crepes cook, make the sauce. Combine the sugar and cornstarch in a small saucepan. Add water and place over medium high heat. Bring to a simmer, stirring constantly. Add 1/2 cup blueberries and simmer, stirring consantly, for 2 minutes or until the sauce thickens and turns blue. Spoon the sauce over the crepes.