Red, White and Blue Crepes

For the crepes:
In a blender, combine all ingredients and blend until smooth. Refrigerate 30 minutes. Heat a crepe pan or nonstick skillet over medium-high. When hot, brush with melted butter. Pour 3 tablespoons of batter into pan and tilt to cover the batter evenly. Cook for about a minute or until browned on the bottom. Turn and briefly cook on the other side. Let cool on a rack while cooking remaining crepes.

For the filling:
Whip cream by hand or in an electric mixer until peaks form. Chill until ready to assemble. In one bowl, lightly toss strawberries with 1 tablespoon honey. In another bowl, lightly toss blueberries with remaining 1 tablespoon honey.

To assemble:
Lay a crepe, browned side down, on a plate. In the middle of the crepe, spread out blueberries on one half. Repeat with strawberries on the other side. Roll crepe up like a burrito, seam side down. Put a dollop of whipped cream on top of each crepe. Sprinkle with toasted almonds and dust with confectioners sugar. Repeat with remaining crepes.