Step 1

In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour, and mix until batter is smooth, about 15-20 seconds. Refrigerate batter at least 30 minutes, or overnight.

Step 2

Heat an 8-inch frying pan over medium-low heat. Spray with non-stick cooking spray and pour about 1/4 cup batter into the pan, immediately tilting the pan from side to side to form an even circle. Cook about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.

Step 3

In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and vanilla until smooth. Mix in the whipped cream until smooth.

Step 4

In a medium saucepan, combine the blueberries, sugar, water, lemon juice, and cornstarch. Bring to a boil over medium heat.

Step 5

Lower the heat and simmer 5 minutes, or until thickened. Mash with a fork to reach desired consistency. Remove from heat and allow to cool for a few minutes.

Step 6

Lay a crepe on a flat surface and spread 1 to 2 Tablespoons filling down the center. Then pour the blueberry sauce on top. Fold crepe around filling. Repeat with remaining crepes. Fold crepe and serve.