Make the Almond Crepes:

1. Whisk Dry Ingredients: In a large bowl, whisk together almond flour, all-purpose flour, sugar, and salt.
2. Add Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, vanilla extract, and melted butter. Mix well.
3. Combine Mixtures: Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be slightly runny.
4. Heat the Pan: Heat a non-stick skillet or crepe pan over medium heat and add a small amount of vegetable oil.
5. Cook the Crepes: Pour a small amount of batter into the pan and tilt the pan to spread the batter thinly. Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for another 30 seconds. Remove from the pan and set aside. Repeat with the remaining batter.

Prepare the Warm Berry Sauce:

6. Cook the Berries: In a medium saucepan, combine the mixed berries, sugar, and lemon juice over medium heat. Stir occasionally and cook for 5-7 minutes, or until the berries start to soften and release their juices.
7. Finish the Sauce: Stir in the vanilla extract and remove from heat. Set aside to keep warm.

Assemble the Crepes:

8. Layer the Crepes: Place one crepe on a plate, then spoon a portion of the warm berry sauce over the center.
9. Fold the Crepes: Fold the crepes into quarters or roll them up, then top with more berry sauce.
10. Garnish: Dust with powdered sugar and add a sprig of fresh mint for an extra touch of freshness.