In a 4-qt.

saucepan, combine blueberries, strawberries, granulated sugar, 1/4 tsp.

salt, and peaches.

Simmer until the blueberries begin to burst, about 15 minutes.

Remove from heat and let cool.

In a large bowl, whisk together the flour, confectioners’ sugar, and baking powder.

In another bowl, whisk 1 tsp.

salt, milk, yogurt, melted butter, vanilla extract, and eggs.

Gradually whisk the dry ingredients into the wet ingredients until a smooth batter forms.

Heat a 12″ nonstick skillet over medium-high heat.

Working in batches, pour about 1/3 cup batter into the skillet, tilting the skillet to let the batter cover the bottom completely.

Cook until the crêpe is lightly browned on the bottom, 1–2 minutes.

Flip and cook for 1 more minute.

Transfer to a plate and repeat with the remaining batter.

In a bowl, whisk the remaining salt, fromage blanc, sour cream, and maple syrup until smooth.

To assemble, spread each crêpe with about 3 tablespoons of the fromage blanc mixture and the berry mixture.

Roll up the crêpes and garnish with whipped cream and any remaining fruit.