Using blender, mix all the ingredients for crepes together till batter is smooth. Refrigerate mixture for at least 1 hour. Pour about 1/4 cup of batter into an 8-inch nonstick skillet and swirl pan to spread batter in an even circle. Cook crepe for 1 minute, then carefully flip and cook an additional 30 seconds. Repeat process until batter is gone.

In a saucepan, add blueberries, basil, sugar, lemon, and salt. Bring to a boil and, using a potato masher or the back of your spoon, mash about half of the berries. Add cornstarch slurry and bring mixture to a full boil for 1–2 minutes.

Set mixture aside to cool. In a bowl, whip cream until you have stiff peaks. In a second bowl, whip together cream cheese, sugar, vanilla, and lemon zest. Fold whipped cream into cheese mixture.

To assemble, spread cheese filling onto half of the crepe and place a few fresh berries on filling. Fold crepe in half and then in half again to form a triangle. Top folded crepe with blueberry basil sauce and enjoy.