Combine the flour, eggs, maple syrup, cinnamon, salt, vanilla extract, and milk in a bowl and whisk until smooth. Add more milk or water if needed. Batter should be runny not thick.
Spray a large pan with canola oil and heat over medium heat.
Pour half of the crepe batter into the pan and spread out until even.
Cook for about 2-3 minutes, until bubbles begin to appear, then flip and cook another 2 minutes. Remove from pan and repeat with the remaining batter.
For the berry compote, heat the butter, brown sugar, and lemon juice in a saucepan over medium-low heat until the sugar has dissolved.
Add the fresh berries and mix well.
Cook for 3-4 minutes, until the berries begin to break down and the sauce thickens slightly.
Top the crepes with the berry compote and drizzle with maple or date syrup and/or dust with cocoa powder, if desired. Serve and enjoy!
