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Ricotta Filled Crespelle With Blueberry Sauce

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1 and 1/2 cups all-purpose flour

4 eggs

1/2 teaspoon salt

2 cups milk

1 pint blueberries

1/3 cup maple syrup(grade B) or honey

1 tablespoon lemon juice, fresh squeezed

1 tablespoon butter

1 tablespoon cornstarch

2 tablespoons boiling water

15 oz. ricotta

lemon peel from one lemon, grated

1 tablespoon sugar

1/2 teaspoon cinnamon

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