Would like Hubert recipe for Layered crepe Cake with blueberries?

Ingredients:

For the Crepes:

- 1 cup all-purpose flour

- 2 tablespoons granulated sugar

- 1/4 teaspoon salt

- 2 eggs

- 1 cup milk

- 2 tablespoons melted butter

For the Blueberry Filling:

- 2 cups fresh blueberries

- 1/2 cup granulated sugar

- 2 tablespoons cornstarch

- 1/4 teaspoon vanilla extract

For the Cream Cheese Frosting:

- 8 ounces cream cheese, softened

- 1/2 cup butter, softened

- 1 teaspoon vanilla extract

- 3 cups confectioners' sugar

Instructions:

1. To make the crepes, whisk together the flour, sugar, and salt in a large bowl.

2. In a separate bowl, whisk together the eggs, milk, and melted butter.

3. Add the wet ingredients to the dry ingredients and whisk until smooth.

4. Heat a lightly oiled 8-inch nonstick skillet over medium heat.

5. Pour 1/4 cup of crepe batter into the skillet for each crepe, rotating the pan to evenly distribute the batter.

6. Cook for about 1-2 minutes per side, or until golden brown.

7. Repeat with the remaining batter.

8. Set the crepes aside to cool completely.

9. To make the blueberry filling, combine the blueberries, sugar, cornstarch, and vanilla extract in a medium saucepan over medium heat.

10. Cook, stirring constantly, until the blueberries have burst and the mixture has thickened, about 8-10 minutes.

11. Remove from heat and let cool completely.

12. To make the cream cheese frosting, beat together the cream cheese and butter in a large bowl until smooth.

13. Add the vanilla extract and confectioners' sugar and beat until light and fluffy.

14. To assemble the cake, place one crepe on a serving plate.

15. Spread some of the blueberry filling on top of the crepe, then top with another crepe.

16. Continue layering the crepes and blueberry filling until you have used all of the crepes and filling.

17. Frost the cake with the cream cheese frosting.

18. Refrigerate the cake for at least 4 hours before serving.

19. Enjoy!