Place all crêpe batter ingredients together in a blender. Blend until smooth. For best results refrigerate the batter for at least an hour before use.
Heat an 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crêpes start sticking.)
Pour a scant ¼-cup of batter into the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the crêpe bottom is slightly browned. Loosen the edges with a silicone spatula as it cooks. Flip over when the batter is set. Cook on the second side for 10 to 20 seconds or until crêpe begins to brown. Transfer crêpe to a wire rack to cool, flipping so that the first side is down.
Repeat until batter is used up. Alternate stacking crêpes between 2 stacks on wire cooling rack. (Crêpes can be made ahead of time. Cooled crêpes can be stored in a food storage bag or sealed container for a couple of days.)
Melt butter in a large skillet over medium heat. Add maple syrup and a pinch of salt. Increase heat to high and add blueberries. Cook, stirring often, until berries are soft but still whole, 5- 7 minutes. Remove from heat.
Place heavy cream in a bowl. Beat on medium-high speed with a handheld mixer until stiff peaks form. Use right away, or cover with plastic wrap and chill for up to 2 hours.
To serve, spread a dollop of whipped cream down the center of a crêpe and top with a spoonful of blueberry mixture. Roll up, repeat with remaining crêpes and serve.