Prepare the yuzu cream filling. Whisk together the mascarpone with powdered sugar and yuzu juice. Fold in the whipped cream until well combined. Keep chilled until ready to use.
Whisk together the eggs, milk, water, vanilla extract and butter in a large bowl. Sift together the flour, powdered sugar, and salt directly into the bowl with the wet ingredients and whisk until well combined.
Heat 1 teaspoon butter in a nonstick saute pan over medium heat. Add ¼ cup batter to the pan and swirl the pan to create an even layer. Cook until the crepe becomes lightly golden, about 2 minutes. Flip over and cook on the other side for another minute. Remove from heat and keep warm while cooking the remaining batter.
Assemble the crepes. Spread the yuzu cream on the crepes and place dollops of the jam on top. Fold the crepe in quarters and place it on a plate. Top with fresh berries and sprinkle powdered sugar. Serve immediately.