Whisk together first 5 ingredients plus cornmeal for crepe batter. Beat in milk, half-and-half, and beaten eggs, then add butter and oil and stir until smooth.
In another bowl, beat the cream cheese, powdered sugar, and lemon peel until fluffy. Beat in the lemon juice.
Using an electric mixer, beat the heavy cream until soft peaks form. Fold into the cream cheese mixture and refrigerate.
Pre-heat skillet or other flat pan to medium heat. Grease the pan with a tiny bit of butter. Add 2 tablespoons of crepe batter to the middle of the pan, then tilt and rotate the pan to form a thin, circular crepe. Cook until bubbles form on the top and sides begin to lift, then flip. Cook about 30 seconds to 1 minute. Repeat with the rest of the batter. (I do not add additional butter after the first crepe because I find it easier to form the crepes with less butter. You may need to add butter in between crepes depending on the pan you use.)
In a sauce pan, bring the sugar and water to a boil on medium-high heat, cooking undisturbed about 5 minutes. Add blueberries, lemon juice, and salt. Cook 4 additional minutes then remove from heat.
When all crepes are finished, spread some cream cheese mixture towards one side of crepe, then roll to other side. Top with blueberry sauce.