Using your blender, blend flour, milk, eggs, and oil until smooth.
Heat a nonstick crepe pan (or 8 in. non-stick pan) on medium-low. Coat lightly with non-stick spray.
Pour 1/4 cup crepe mixture into the pan, swirling pan slightly to make crepe thin and smooth.
Cook for 1 minute or until the bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown.
Set aside and repeat until mixture is gone.
To serve, spoon 1 tablespoon of Cool Whip and add fresh berries if desired. Best if served warm.
Instructions for the cream cheese filling:
Mix all ingredients together using a hand mixer. Then add the filling to crepes. If you want to add in fruit to the cream cheese filling, fold it in after mixing.