To make the crepes combine the ingredients in a large mixing bowl and whisk until smooth.

Heat a 12-inch skillet over medium. Lightly coat with coconut oil. Add 1/3 cup batter. Cook until underside of crepe is golden brown, 3 to 4 minutes.

Loosen edge of crepe with a rubber spatula, then quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with coconut as needed.)

To keep crepes warm set in an oven at 200 degrees until ready to eat.

To make the blueberry cream cheese filling place the blueberries, water and seasonings in small pot over medium high heat and bring to a boil. Lower and let simmer for 10 to 15 minutes or until reduced by half.

Add in the cream cheese and mix with a spoon mix until the mixture is smooth. Remove from the stove and set aside.

Spread 1 to 2 tablespoons of the blueberry filling on each crepe down the center. Take one side of the crepe and roll it over the filling and continue rolling until you have a tube.