Stir milk into flour slowly, whisking constantly. Add egg.
Meanwhile, beat honey into ricotta in a small bowl.
Heat a small frying pan to medium-high. A small pan is best so you can make each crepe the same size, but a big pan is fine too. You can use a ladle so you get the exact same amount of crepe batter every time, or you can wing it, like me!
Pour enough batter to create a crepe about the size of a small side plate. It will cook rather fast, so flip it after a few minutes when the underside browns. Cook the other side until you see brown spots and then you're done!
Roll up each crepe with a little ricotta and blueberries, and drizzle honey over.