To make the crêpes, sift the flour into a mixing bowl. Add the egg and milk, and beat with a whisk to make a smooth batter.
Heat a frying pan and add a few drops of vegetable oil. Add some batter and tilt the pan so that it flows over the surface. Cook until the surface sets, then flip over to cook the other side. Repeat to make eight thin crêpes.
To make the compote, place the blueberries into a saucepan, add the water and caster sugar and heat gently until the sugar dissolves. Remove from the heat and add the sliced strawberries and raspberries.
Arrange the crêpes on four serving plates. Top each portion with two scoops of Carte D'Or Crema di Mascarpone and the warm berries. Serve at once, sprinkled with icing sugar.