In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
2. Step
While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
3. Step
To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
4. Step
Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
5. Step
To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
