In a large mixing bowl, whisk together flour, sugar, and salt.

In another bowl, whisk eggs, milk, melted butter, and vanilla extract.

Gradually add wet ingredients to dry ingredients, whisking until smooth. Let batter rest for 10 minutes.

Heat a nonstick skillet over medium heat and lightly grease with butter.

Pour ¼ cup of batter into the skillet, swirling to coat the bottom evenly. Cook 1–2 minutes until edges lift, then flip and cook 30–60 seconds more. Repeat with remaining batter.

In a small saucepan, combine berries, sugar, lemon juice, and zest. Cook over medium heat, stirring occasionally until berries release their juices and the compote thickens slightly, about 5–7 minutes. Optional: add cornstarch mixed with water for thicker compote.

Serve crêpes warm with mixed berry compote and optional toppings.