In a mixing bowl mix eggs, flour, 1 cup of buttermilk, baking soda, sugar and salt with a whisk.
When the mixture is smooth and has no lumps add remaining buttermilk and milk. The consistency should be the same as of heavy cream. Let stand for 20 minutes. You should see small bubbles on the surface of your batter.
Preheat your non-stick frying pan on medium heat and grease it with an odourless oil. ( I usually put some oil on a paper towel and rub the frying pan with it to ensure even coating.)
With a ladle or a measuring cup pour 1/2 cup of batter in the pan and tilt the pan slightly so batter runs to the edges forming a thin and round crepe. Cook it until batter looks dry, then flip with a spatula and cook for 2-3 more minutes.
Remove to a platter. Repeat with the next crepe and continue cooking until the batter is used.
Stack the crepes on top of each other.
In a food processor or a stand mixer combine cheese, whipping cream, icing sugar, vanilla and Limoncello until smooth.
Fill each crepe with Limoncello cheese filling and blueberries.