• Whisk the dry ingredients. In a medium bowl, whisk together the flour and salt; set aside.
• Mix the wet ingredients. In a separate large mixing bowl, whisk together milk, lemon juice, vanilla, and beaten eggs.
• Combine. Gradually add the milk mixture to the flour mixture, whisking until completely smooth and no lumps appear.
• Rest. Set aside for 15 minutes. You can also cover it and refrigerate for up to 2 days.
• Cook down the blueberries. Meanwhile, combine the blueberries, sugar, lemon zest, and lemon juice in a nonstick frying pan. Cook over medium-low heat, stirring frequently, for 10 to 12 minutes or until the juices are bubbly and the fruit is tender. Remove from heat and set aside.
• Make the whipped cream. Add the cold heavy cream to a large mixing bowl and beat on medium speed until it thickens. Add honey and continue to beat until soft peaks form. Taste it and add more honey if you like it sweeter. Cover and refrigerate until ready to use.

Make the Crepes

• Prep the pan. Lightly grease a large nonstick frying pan or a crepe pan with cooking spray and set over medium heat.
• Cook. Add 1/3 cup batter to the pan and swirl to cover the bottom of the pan completely. Cook until the edges of the crepe curl up, and the underside of the crepe is golden brown; about 2 minutes. Flip the crepe and continue to cook for 1 more minute or until lightly browned.
• Continue with the rest of the batter. Remove the crepe from the skillet and repeat with the remaining batter, coating the pan with cooking spray between each crepe.
• Assemble and serve. Spread some of the honey-whipped cream over each crepe. Roll or fold the crepe in a triangle and top with the blueberry sauce, and serve.