For the crepes: – 1 ½ cups all purpose flour – Pinch of salt – 1 Tablespoon granulated sugar – 3 Tablespoons butter, melted, plus more for the pan – 1 3/4 cup milk, whole or 2% – 1/2 teaspoon vanilla extract – 2 egg For the cream cheese filling: – 8 oz. cream cheese, softened – 1 cup powdered sugar – 1 teaspoon lemon juice – A few teaspoons milk – 1 cup whipped cream (optional) For the blueberry sauce: – 2 cups fresh or frozen blueberrie – 1/2 cup water – 1/2 cup granulated sugar – 1 1/2 Tablespoons fresh lemon juice – 1 1/2 Tablespoons cornstarch, mixed with 2 Tablespoons of water to create a slurry