Mix egg with water and salt with a fork until well mixed and uniform in consistency. You want to beat that egg white into submission but you don’t want the mixture to get too frothy.
Heat a small skillet or crepe pan over medium heat until hot.
Spray pan lightly with gluten free cooking spray then wipe with a paper towel so only a thin layer of cooking spray remains (or wipe pan with a small amount of olive oil or butter on a paper towel).
Return the pan to the heat for about 5 seconds then ladle into the pan about 2 tablespoons (or enough to create a thin coating on the pan) of egg mixture. Rotate the pan to evenly distribute the egg mixture. Cook about 2 minutes or until the edges come away from the pan slightly and the bottom is browned. Carefully flip over (I find a large silicone spatula the best tool for this job) and cook about 1 more minute, then slide crepe out of pan onto a plate. Continue until all egg mixture is used. You can stack these just like you would pancakes.
For the filling:
Mix ricotta cheese, sour cream, lemon zest and salt together until well blended.
For the sauce:
Heat the blueberries with water, lemon juice, Agave syrup and salt until hot and syrupy.
To assemble:
Put a sixth of the filling in each crepe, roll like a cigar, and top with blueberry syrup.