To make the lemon curd

1. Juice all lemons to get at least 1/2 C lemon juice
2. In a medium sauce pan, combine lemon juice and sugar and stir until sugar is dissolved.
3. Add lemon zest, egg yolks and butter and cook over medium heat until thickened, stirring constantly for about 12 minutes.
4. Transfer to container and place in refrigerator (mixture will continue to thickened as it cools).

To make crepes

1. Use a 7-9 in non stick sauté pan.
2. In a mixing bowl, combine flour and eggs and add the milk and water until well combined
3. Add the salt, melted butter and vanilla and combine (batter will be thin so don't worry).
4. Heat pan over medium high heat and spray lightly with a cooking spray.
5. Drop batter into sauté pan by 1/4 C and swirl pan to spread batter to edge of pan until completely covered.
6. Cook for about 2 minutes until browned and sides pulled away from sides.
7. Flip and cook for an additional 45 seconds.
8. Remove and place on plate and continue to make crêpes until all batter is gone.

To make berry mixture

1. Place berries, water and sugar into a small sauce pan and cook over medium heat for 4-5 minutes.
2. Remove from heat and cool in refrigerator for 10 minutes.

To assemble crepes

1. Take crepe and spoon 2 tbsp of lemon curd on crêpe and fold in thirds.
2. Top with berry mixture and enjoy.