Melt the butter in the microwave. and take the blueberries out of the freezer to bring to room temperature. Mix the flour and cocoa powder.
In a separate bowl, beat the egg and add the granulated sugar and half the milk, in that order.
Add the powdered ingredients from Step 1 and mix well.
Add the rest of the milk, melted butter, and vanilla oil. Mix well. Refrigerate and let the batter rest for at least 1 hour.
Heat a frying pan and spread just a small amount of oil (not listed). Fill 2/3 of a ladle with the batter and pour into a circular shape into the frying pan. When the edges are cooked, flip over and cook the other side. Remove from pan.
Add jam to the heavy cream and whip until soft peaks form.
Spread about 1 tablespoon of the cream from Step 6 onto the crepe and scatter about 6 blueberries on top. Place another crepe on top and spread more cream from Step 6, add another 6 blueberries.
Repeat these steps in order until all of the crepes are used. Cover with plastic wrap and refrigerate for about 30 minutes.
Cut the crepe cake and arrange the remaining blueberries and cream on a plate.
Story Behind this Recipe
I always make the same old sweets but since the Christmas season is near, I wanted to make something with a delicious creamy taste.
If adding blueberries to every layer makes the crepe cake too tall, you can add every other layer instead. In step 1, I microwaved at 600W for 40-50 seconds. You can use vanilla oil or vanilla extract. It's also fine if you omit it.