Combine the flour, milk, 1/4 cup sugar, cinnamon, vanilla extract and eggs in a blender and blend until smooth.
Pour the batter into a bowl, cover and let chill for at least 1 hour (12 hours max).
While batter is chilling, heat the blueberries in a large saucepan over medium heat.
Stir in 1/2 cup sugar (or 2 1/2 tbsp agave nectar), water and lemon juice until sugar has dissolved and a thick sauce has formed (about 5 minutes). Set aside and keep warm.
Heat a medium non-stick skillet over medium-high heat and spray with cooking spray.
Pour 1/4 cup of batter into the skillet and quickly tilt until the batter covers the entire base.
Cook the crepe until the edges appear dry and it can be shaken free from the pan (about 2 minutes).
Remove the pan from heat and flip the crepe, cooking until lightly golden (about 1 additional minute).
Repeat for each crepe, stacking each between paper towels.
Spoon 1/2 cup of the compote across the center of each crepe, roll up and sprinkle with cinnamon and powdered sugar before serving.
For full-fat: Use 3/4 cup half-and-half and 1/4 cup whole milk instead of 1 cup low-fat milk. If using Agave nectar: Remember to use 2/3rds of the amount of sugar and reduce the water by a tablespoon or two.