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For the cheesecake filling:
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With an electric mixer, mix cream cheese and butter on medium speed until smooth. Use a rubber spatula to scrape the sides of the bowl to ensure complete mixing. Add vanilla, continue mixing, then slowly add powdered sugar with the mixer still running.
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Pour in the blueberries and combine on low speed. Mix just enough to give the mixture a pink/purple tint. You want most of the blueberries intact.
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Transfer to an air-tight container or cover with plastic wrap and refrigerate until ready to use.
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For the crepes:
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In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth.
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Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Make one crepe at a time. Tilt the pan with a circular motion so that the batter coats the surface evenly.
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Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side until it's light brown. Set aside on a plate or put into a 200 F oven to keep warm while you continue making the rest of the crepes. Serve crepes hot, with some of the filling wrapped in the center.
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Crepe batter recipe adapted from allrecipes.com.
