Heat ricotta cheese and agave nectar in a small skillet on medium-high and keep mixing it until the mixture becomes liquid and of even consistency. Remove from heat and let it cool. Once it cools a bit, the mixture would become more solid, which is what we want.
To serve: add 2 tablespoons of agave-ricotta cheese mixture on top of the open crepe, scatter blueberries, and fold the crepe in half. Ready to serve!
Note that the prep and cook time does not include the time to make crepes. In this recipe, it is assumed that you already have pre-made the crepes.