Combine all ingredients in a blender. Blend on low speed until well combined, and smooth. Crepe batter will be a very thin consistency and easily pour-able.

Heat a skillet over medium high heat. Grease lightly with butter or cooking spray.

Pour about 1/4 c. of crepe batter into the pan; twirl in a circular motion to coat evenly with batter.

Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly, and it's easy to slide a spatula under the edge of the crepe.

Flip crepe and cook another fifteen to thirty seconds.

Remove from pan and stack on a plate.

Fill with Sweet Cherry Sauce, fresh whipped cream, and sprinkle with blueberries.

Roll up your crepe and dust lightly with powdered sugar.