In a small saucepan, cook all ingredients on medium low heat until bubbling, soft and thickened. About 6 to 8 minutes.

Set aside until ready to use. Chill in refrigerator if making ahead of time.

Mix all ingredients well using a whisk or a blender for smoother crepes.

Pour batter into a measuring cup or other container with a spout.

Heat and lightly butter a nonstick pan on medium low heat.

Each crepe should be about ¼ cup of batter. Lift and swirl the pan to spread the crepe out after pouring in the center.

Cook a minute on each side.

Serve with blueberry sauce and whipped cream.