Place milk, honey, vanilla, eggs, salt, and flour in a high speed blender. Blend on high speed a few seconds until completely smooth (you can also whisk all ingredients in a large bowl) Transfer batter to a a large bowl and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
Melt 1/2 tablespoon butter in a small nonstick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan, swirling pan evenly to coat and get crepe spread as thin as possible.
Cook crepe 2 minutes on first side until batter appears dry, then loosen edges with a spatula, flip crepe, and cook an additional 1-2 minutes on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter, adding additional butter if needed.
Mixed Berry Sauce
Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened, about 10-15 minutes. Remove from heat and set aside.
Cream Cheese Filling
Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat on medium speed until smooth. Add lemon juice and beat until filling is smooth and creamy.
To assemble the crepes, evenly spread cream cheese filling over each of the crepes. Fold crepes into quarters. Serve immediately with warm berry sauce and powdered sugar dusted on top. Enjoy!
Crepes are best if served immediately after making.