In a bowl combine berries, sugar and a squirt of lemon. Toss to combine. Spread 2 tablespoons sour cream over crepe. Top with 1/4 of the berry mixture. Fold into quarters and serve with berry coulis. Repeat with remaining ingredients.
In a blender, combine all ingredients. Process until smooth. Pour through a fine-meshed sieve to remove the seeds and refrigerate until ready to serve.
Recipe courtesy of Sara Moulton