1. Crepes: In bowl, whisk together flour, sugar and salt. Whisk together eggs, milk, Bertolli Light in taste olive oil and orange juice. Whisk in the dry ingredients. Cover and refrigerate for 15 minutes.
2. Heat a sauté pan over medium heat; brush with some of the olive oil. For each crepe, pour ¼ cup batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate.
3. In bowl, stir the various berries together with the sugar and orange juice; let stand for 15 minutes. Spoon ¾ cup of the berry mixture onto the centre of each crepe; fold sides over into thirds. Serve with Vanilla Ice cream garnish with fresh berries.