Wash 1⅓ containers of berries + add to a small pot with 4-5⅓ tbsp honey, lemon juice + ⅔ tbsp lemon zest; bring to a simmer + cook 5-7 min until berries are softened (for thicker compote, combine ⅔ tbsp cornstarch with 1⅓ tbsp water then whisk until thickened)

Meanwhile, in a blender, combine ⅔ cup pancake mix, ⅓ melted butter round, ⅓ cup eggs, ⅔ cup creamer + ¼ tsp salt; blend until smooth (batter should be a very thin pancake batter)

Heat a non-stick skillet over med; when pan is hot, add ⅓ tsp butter + swirl to melt; pour in ¼ cup batter + swirl pan to coat in a even thin layer; cook 2 min until edges are brown then carefully flip + cook 1 min (the first few crepes may not be perfect); repeat with remaining batter

Fill each crepe with 1⅓ tbsp cottage cheese + roll up; continue with remaining crepes + cottage cheese; add 3 crepes to each plate then top with compote + a pinch of lemon zest; sprinkle with powdered sugar if desired