For the compote, heat berries, 2 T water, 1 T butter, 1 T brown sugar and lemon juice over medium-high heat. When compote begins to boil, reduce heat to medium-low.
Cook until berries are soft and saucy, (Make sure not to cook out too much of the liquid. If your compote gets too dry, add a splash of water)
For the crepes, mix together the flour, sugar and salt in a medium bowl.
Separately, combine the milk, water, vanilla extract and melted butter.
Whisk the liquid mixture into the dry mixture until smooth. Refrigerate for 30 minutes-1 hour.
Oil a medium saute pan and heat over medium heat.
Add 2 T of crepe batter to the pan and tilt in a circular motion to spread the batter out into a thin crepe.
When the edges begin to brown and become crispy, flip the crepe and cook for an additional minute.
Repeat until all batter is used. (You can store the cooked crepes in a 200F oven if you would like to keep them warm.)
To make the glaze, mix 1/2 c powdered sugar with 1 T water.
Layer the crepes, switching off between berry compote and glaze in between
Garnish with remaining compote, glaze and fresh berries.