Place 1 cup of oat flour, 1 ¼ cup of milk, 2 teaspoons granulated sugar, ½ teaspoon vanilla extract, 3 large eggs, and 3 tablespoons melted butter in a blender or food processor and blend until smooth, 10-15 seconds.
Place the batter in the fridge for at least 30 minutes.
Heat a small non-stick skillet on medium-high heat and coat with butter.
While the skillet is heating, put a stainless steel bowl and whisk in the freezer to chill.
Add a scant ¼ cup of batter to the center of the pan and quickly swirl around the pan until the batter evenly coats the bottom. Allow the crepe to cook for 20-30 seconds.
Very quickly run a spatula around the edge of the crepe to release it from the pan, and then flip the crepe.
Cook the second side of the crepe for 20-30 seconds and then remove it from the pan.
Repeat with remaining batter until no batter remains, coating the pan with butter in between crepes.
Place 1 cup of heavy cream into the chilled whisk and bowl from the freezer. Whisk for 2 minutes, or until peaks form.
Put a crepe on a plate, and on one half of the crepe spread several tablespoons of whipped cream, a layer of lemon curd, and a handful of fresh blueberries.
Fold the empty half of the crepe over the filled half, and then fold the crepe in half again, creating a wedge.
Serve immediately with more blueberries.