Filling: Heat sour cream then mix in cream cheese and remaining ingredients. Beat until smooth.
Crepes: Mix all dry ingredients first and then wet ingredients and mix until smooth. Pour scant 1/4 cup batter into skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side.
Spoon a portion of filling in a crepe and fold into quarters. Spoon some blueberry pie filling on top and serve vanilla ice cream on the side.