Melt the butter in a 10-inch nonstick skillet. Remove from heat and cool slightly.

In a large mixing bowl, whisk together the sugar and eggs until sugar dissolves—about 1 minute. Whisk in the milk and vanilla extract. Add the flour, cinnamon, baking powder, and salt, and whisk until you get a smooth, lump-free batter. Stir in the melted butter.

Return the skillet to medium-high heat. Once the pan is hot, lift the skillet up and add ¼ cup of batter into the skillet. Tilt and swirl the pan to cover the bottom surface evenly. Return to heat and cook for about 1 minute, or until the bottom is golden brown. Use an off-set spatula to lift the crepe and flip to the opposite side. Cook for about 30 seconds.

Transfer crepe to a plate and repeat the process with the remaining batter. Stack crepes on top of each other.

When all of the batter is used, cover the stack with an inverted plate until ready to eat.

To make the whipped cream, beat with an electric mixer fitted with the whisk attachment on medium-high speed until soft peaks.

To serve, spoon whipped cream into the center of each crepe and top with berries. Fold crepe and serve immediately.