Preheat oven to 375° F.
In a blender, mix all of the crèpe ingredients and pulse until fully blended and foamy. Rest batter in the refrigerator at least an hour (resting is crucial!). Strain batter.
Heat a non-stick/crèpe pan over medium heat. Brush pan with melted butter. Pour crèpe batter, a little less than ¼ cup, into the pan while turning the pan to coat the bottom. Cook for one minute or until the edges become crispy and start to brown. Carefully, flip and cook for a little less than a minute. Keep crèpes stacked together on a plate or cutting board until all of the batter has been used.
Place a crèpe on a cutting board. Place a thin sliver of cheese in the center and a few berries on top of it. Fold crepe and place seam-side down on a greased baking sheet. Bake for 8 to 10 minutes until cheese is melted and guava paste is soft.
Serve warm, drizzled with honey and sprinkled with toasted almond slices.
