Looks like crepes filled with sweet cream and blueberries 
Here’s a simple, fool-proof recipe just like the image.
Blueberry Cream-Filled Crepes Recipe
Ingredients
Crepes Batter
2 eggs
250 ml (1 cup) milk
125 g (1 cup) all-purpose flour
1 tbsp sugar
1 tbsp melted butter or oil
1 tsp vanilla extract (optional)
Pinch of salt
Cream Filling
200 g (7 oz) cream cheese or mascarpone
100 ml (½ cup) cold whipping cream
2 tbsp powdered sugar (adjust to taste)
½ tsp vanilla extract
100 g (¾ cup) blueberries (fresh or frozen)
Instructions
Make the Crepes
In a bowl, whisk eggs + sugar + salt.
Add milk and vanilla, mix well.
Gradually add flour, whisk until smooth.
Stir in melted butter.
Heat a non-stick pan lightly greased.
Pour a thin layer of batter, swirl the pan.
Cook 30–40 seconds per side until lightly golden.
Stack and let cool.
Prepare the Cream Filling
Whip the cold cream until soft peaks.
In another bowl, mix cream cheese + powdered sugar + vanilla.
Gently fold whipped cream into the cheese mixture.
Fold in blueberries carefully.
Assemble
Spread cream filling over each crepe.
Roll tightly like in the photo.
Chill 15–20 minutes for best texture.
Serving Ideas
Dust with powdered sugar
Add honey or maple syrup
Garnish with extra blueberries & mint 
Tips
Want lighter filling? Use Greek yogurt + whipped cream
Want extra flavor? Add lemon zest to the cream
Crepes freeze well (without filling)
