In a small bowl, combine the milk, eggs, and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for one hour.
Coat an 8 inch nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into the center of the skillet. Lift and tilt pan to coat evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to parchment paper. Repeat with remaining batter, coating with cooking spray as needed. When cool you can stack crepes separated by parchment paper and set aside or refrigerate until filling is added.
In a food processor blend cheeses until smooth. Add sugar and extract; pulse until combined. Spread a tablespoon full onto each crepe. Fold opposite sides over filling creating a small bundle and place seam side down on a 15 inch X 10 inch X 1 inch baking sheet lined with parchment paper.
Bake uncovered, at 350 degrees for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners’ sugar.