In a small glass or ceramic bowl, beat cream cheese with sugar. Add yoghurt and stir until well blended. Cover and chill.

To make the crepes: In a small bowl, combine the berries. Set aside.

In a medium glass or ceramic bowl, combine yoghurt and eggs and mix well. Add flour, potato flakes, sugar, and ½ cup of the water and mix well. Add 2 to 3 more tablespoons of water to thin the batter.

Heat a small 8-inch nonstick skillet over medium heat, lightly brush with a coating of vegetable oil. Pour in a scant 1/4 cup of batter and rotate skillet to evenly coat bottom of pan. Cook for about 1 minute. As edges of crepe begin to cook, run a spatula gently around it. Shake pan. Crepe will start to slide as it browns on the bottom.

Flip crepe over and cook for an additional minute, until both sides are lightly browned. Remove crepe from pan and set aside on a plate. Repeat until all batter is used. Crepes can be made ahead of time, stacked in an air tight bag, and kept in refrigerator for up to 2 to 3 days.

To assemble crepes: Lay a crepe out on a plate, drizzle with a little sauce, and place 2 to 3 tablespoons of berries in a line in the center. Fold crepe over berries and roll up crepe. Top with a dollop of the cream sauce. Repeat with remaining crepes.

Makes about 14 crepes.

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