Crepes with Blueberry Stuffing and Rhubarb Compote

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2 eggs

1/2 cup milk

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup flour

Unsalted butter for skillet

1 tablespoon orange or tangelo marmalade

Blueberry stuffing, recipe follows

Rhubarb compote, recipe follows

Mint, for garnish

Blueberry Stuffing:

1 cup blueberries

1 tablespoon granulated maple sugar or syrup

1/2 cup sour cream

Rhubarb Compote:

2 cups cut up fresh or frozen rhubarb

2 tablespoons frozen orange juice concentrate

1/4 cup sugar

1 tablespoon cornstarch