For the Crepes:

1. In a blender (or using a beater), combine the flour, milk, egg, oil and salt. Blend until combined, making sure there are no clumps and the batter is smooth.
2. Heat a heavy non-stick skillet over medium-high heat. Spray with non-stick cooking spray and pour about 1/4 cup batter into pan. Immediately lift and tilt pan around to spread a thin layer of batter evenly across the bottom of the skillet.
3. Cook about 1 minute or until the edges are golden brown. Flip crepe and cook other side about 30 seconds. Transfer cooked crepe to a plate. Repeat until all the batter is used.

For the Greek Yogurt Filling:

1. In a medium bowl, cream together the Greek cream cheese and honey. Add in the Greek yogurt and beat on medium/high speed until smooth and creamy. Set aside (refrigerate if not using immediately).

For the Blueberry Pear Compote:

1. Place the pears, blueberries, apple juice, cinnamon, nutmeg and butter (if using) into a small pan and cook over medium heat, stirring occasionally, for about 10 minutes.
2. Add lemon juice and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more. Set aside to let cool for 5 minutes.

Putting it all together:

1. Place cooked crepes on individual plates. Divide the Greek yogurt filling evenly among crepes.
2. Roll each crepe and top with blueberry pear compote.