blueberry ricotta crepe cake

Name: blueberry ricotta crepe cake
Ingredients: For the crepe batter:; 4 large eggs; 1 1/2 cups milk; 1 cup water; 2 cups flour; 6 tablespoons melted butter; For the ricotta filling:; 1 1 ⁄2 cups ricotta cheese (drained); 5 ounces cream cheese (softened); 2 tablespoons powdered sugar; Zest of 1 lemon; For the blueberry sauce:; 2 cups blueberries; 1/4 cup water; 1/4 cup sugar; Juice of 1⁄2 lemon; 1 tablespoon butter; 2 tablespoons cornstarch mixed with 2 tablespoons cold water; fresh mint (thinly sliced); Butter (for coating the crepe pan)