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Combine 2 cups blueberries, sugar, water, and cornstarch in a medium saucepan.
Bring to a simmer while stirring and let cook 3-4 minutes or until thickened. Set aside.
Combine eggs, milk, flour, oil sugar and salt in a blender.
Pulse until smooth, about 5 times.
Melt 1 teaspoon butter over medium heat in a 6-inch skillet.
Add 2 tablespoons crepe batter and quicky pick up the skillet and swirl to move the batter to the edges of pan.
Cook until tiny bubbles on the top pop and the crepe is set.
Remove and place on a plate. Repeat with remaining crepes.
Place 3 crepes on a serving plate.
Spoon blueberry sauce over crepes and top with whipped cream and remaining fresh blueberries. Fold or roll as desired.