Whisk the dry ingredients together - flour, cornmeal, sugar, and salt. Stir in the beaten eggs. Mixture will be very dry and clumpy. Whisk in almond milk ½ cup at a time. Add flavoring and set aside in refrigerator for at least 30 minutes.
Meanwhile, make the ricotta filling by mixing ricotta, extract, Splenda together until well blended. Fold in blueberries. Set aside in refrigerator until ready to use.
Make crepes using a 9-inch nonstick skillet. Over medium heat, pour ¼ cup batter into center of skillet and swirl to coat bottom of pan. When crepe begins to look bubbly and slightly dry on top, flip over to continue cooking - about 30 seconds. Remove from pan and place on platter to cool. Next, layer crepes with a small sheet of wax paper between each crepe.
To serve, spoon 2 tablespoons of filling in center of crepe. Fold over and serve with more blueberries.
You can store leftover crepes in the refrigerator or freezer. Prep time does not include sit time in the refrigerator for the batter prior to making crepes. Cooking time is per crepe.