2tbspunsalted butter,melted (plus extra for greasing the skillet)
1cupall-purpose flour,spooned and leveled
¼tspcoarse Kosher salt(if using table salt, use half the amount)
8ozfull-fat cream cheese,softened to room temperature
½cupcold heavy whipping cream
1lbfresh or frozen blueberries
In a liquid measuring cup, whisk together the milk, water, eggs and melted butter.
In a bowl, sift together the flour, salt and nutmeg. Pour in about half of the milk mixture, and whisk the batter into a smooth paste. Whisk in the rest of the milk mixture, whisking the batter until smooth.
If you have a blender, you can also simply place all the ingredients into your blender, and blend for 30-60 seconds until smooth.
Cover the bowl of batter with plastic wrap, place in the refrigerator, and let the batter rest overnight. This rest time allows the flour to fully absorb the liquid and lets the gluten relax, resulting in very tender, delicate crepes.
Cream Cheese Filling
With an electric mixer (stand or hand held), beat the cream cheese, vanilla and almond extracts, and powdered sugar, until smooth.
Add the heavy whipping cream and beat until smooth, thick and fluffy.
Refrigerate the whipped cream cheese in an airtight container until needed. You can make the whipped cream cheese up to 1 day in advance.
In a saucepan, toss the blueberries with the sugar and corn starch. Stir in the lemon juice and vanilla.
Cook the blueberries over medium heat, stirring frequently, until they get very juicy. As the juices start to thicken, stir constantly, and continue to cook for 1 minute until thick like pie filling.
Let the compote cool to room temperature before using, or refrigerate in an airtight container until needed. You can make and refrigerate the compote up to 3 days in advance.
Cooking the Crepes
After resting the crepe batter in the refrigerator overnight, the batter will look separated. Just whisk it up again until smooth. If there are lumps of flour or pieces of butter visible, blend the batter in your blender until smooth.
Heat a 6-inch non-stick skillet over medium heat until hot. Lightly brush the pan with 1/4 teaspoon butter. The pan should be hot enough that the butter and batter sizzles when it hits the pan, but not so hot that it turns the crepes brown and crispy.
Measure slightly less than 1/4 cup (about 3 tablespoons) of batter into the center of the pan, then swirl it around until the batter coats the bottom of the pan in a thin layer. Cook for about 1-2 minutes, until the edges of the crepe look "lacey", and the center of the crepe is set. Don't flip the crepe.
Use a silicone spatula to loosen the edges (if the crepe is done, it should very easily scoot around the pan), then very gently slide the crepe off the skillet onto a plate.
Grease the pan with another 1/4 teaspoon of butter, and cook the next crepe. Continue cooking crepes until you've cooked all the batter. As you stack the cooked crepes, you can keep them warm by over-turning a large bowl on top of the plate.
Place a crepe on a plate, and spoon some of the whipped cream cheese in the middle. Top with the blueberry compote. Fold the crepe in half, and then in half again, so it's folded into fourths.
If you like, you can dust the crepes with powdered sugar, or freshly grated nutmeg.