Crepes with Warm Blueberry Sauce

Makes around 15 crepes and 1 cup of blueberry sauce

1 pint blueberries
2 Tbsp. + more sugar to taste
2 large eggs
3/4 c. milk
1/2 c. water
1 c. flour
6 Tbsp. melted butter, divided

For the sauce: In a large saucepan over medium heat, combine the blueberries and 2 Tbsp. sugar. The berries will start to pop and become juicy and then simmer. Turn heat to low and continue to simmer, stirring frequently, until thickened to a sauce. Add more sugar to taste, simmer a few minutes longer, then remove from heat. (If not eating immediately, cool to room temperature, then cover and chill. Will keep in the refrigerator for a week.)

For the crepes: Place eggs, milk, water, flour, and 3 Tbsp. butter in a blender and blend until smooth. Heat a small nonstick skillet over medium heat. Brush the pan with a little bit of the remaining melted butter, then swirl in about 3 Tbsp. of the batter to form a thin pancake the size of the fan. Cook until lightly browned, gently flip, and cook for just a few seconds on the second side. Serve warm.