• Mix all ingredients, except butter, in a blender until a smooth batter is achieved. Heat a 9-inch crepe pan over medium high heat. Brush the pan with the melted butter and pour 2 ounces of batter into the pan. Spread the batter by swirling the pan until the bottom is coated. Cook until the crepe is browned. Use a spatula to pick up one side of the crepe, grab it with your fingers and flip the crepe. Cook for 30 seconds more and then place crepe on a platter.
• Continue to cook crepes until batter is finished. Layer on a platter with wax paper in between. Keep at room temperature.

For the Compote:

• Place 1/2 the berries in a small sauce pan with the water and cane juice. Cook over medium heat until berries just begin to boil. Reduce the heat and simmer for 5 minutes. Remove from heat and cool for 5 minutes before adding rest of berries and lemon juice. Stir together and hold at room temperature for service.

For the Toasted Almonds:

• Preheat oven to 375 degrees. Spread 1 1/2 cups almond slices evenly on a sheet pan and place on the middle shelf of the oven. Leave for 10-15 minutes or until they are golden brown. Remove from oven and transfer immediately to a ceramic bowl.

To serve:

• Place one crepe on each of 8 dessert plates. Spoon the berries evenly onto each crepe. Fold in quarters or roll. Drizzle with burnt honey and top with toasted almonds. Serve immediately.