Step 1

In a medium bowl, whisk together flour and salt; set aside.

Step 2

In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and beaten eggs.

Step 3

Gradually add milk mixture to flour mixture, whisking until completely smooth and no lumps appear.

Step 4

Set aside for 15 minutes. You can also cover it and refrigerate for up to 2 days.

Step 5

Combine blueberries, sugar, lemon zest, and lemon juice in a nonstick frying pan.

Step 6

Cook over medium-low heat, stirring frequently, for 10 to 12 minutes, or until juices are bubbly and fruit is tender.

Step 7

Remove from heat and set aside.

Step 8

Pour cold heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.

Step 9

Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter.

Step 10

Cover and refrigerate until ready to use.

Step 11

Lightly grease a large nonstick frying pan, or a crepe pan, with cooking spray and set over medium heat.

Step 12

Add 1/3-cup batter to the pan and swirl to completely cover bottom of pan.

Step 13

Cook until edges of crepe curl-up and underside of crepe is golden brown; about 2 minutes.

Step 14

Flip the crepe and continue to cook for 1 more minute, or until lightly browned.

Step 15

Remove crepe from skillet and repeat with remaining batter.

Step 16

Coat pan with cooking spray in between each crepe.

Step 17

Spread the Honey Whipped Cream on each crepe.

Step 18

Roll or fold the crepe and top with the blueberry sauce.

Step 19

Serve.

Step 20

You can also reheat the blueberry sauce on its own by adding couple tablespoons of water while you warm it over medium-low heat.