In a blender, combine water, milk, eggs and salt. Pulse 4 times.

Mix in flour, cocoa powder and melted butter. Blend until combined, about 1 minute, scraping down sides as needed.

Cover and refrigerate for at least 2 hours so that the flour particles are able to expand in the liquid which will result in a light, thin crêpe. The batter should have the consistency of a light cream, just thick enough to coat a wooden spoon. If, after making your first crêpe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crêpe should be about 1/16 inch thick.

Lightly coat your non-stick crêpe pan with ¼ teaspoon extra virgin olive oil. Set pan over moderately high heat until the pan is just beginning to smoke, then immediately remove from heat and, holding handle of pan in one hand, pour with your other hand a scant ¼ cup of batter into the middle of the pan.

Quickly tilt and rotate the pan in all directions to run the batter all over the bottom of the pan to create a thin film. (Pour any batter that does not adhere to the pan back into your bowl) This should only take 2 or 3 seconds.

Return the pan to heat for 60 to 80 seconds, until bottom of the crêpe is lightly browned, then jerk and toss pan sharply back and forth and up and down to loosen the crêpe.

Run a rubber spatula along the edges of the crêpe to check if browned and ready for flipping. Turn the crêpe by using 2 rubber spatulas.

Brown lightly for about ½ minute on the other side. This second side is brown and spotty, and is typically used for the inside of a filled crêpe.

As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate.

Continue cooking the crêpes, greasing the pan as needed with remaining olive oil.

For the filling, purée blueberries, cream cheese, vanilla extract and honey in a food processor until smooth.

In a chilled bowl using a hand blender or stand mixer, whisk heavy cream until stiff peaks form.

Fold blueberry mixture into the whipped cream mixture and refrigerate at least 30 minutes prior to serving. If you are going to use a piping bag to add cream to the crêpes, transfer blueberry cream to the piping bag and then refrigerate.