Crack eggs into a glass bowl and season with a pinch of salt and a little pepper. Add fresh herbs and a squirt or small spoon of Dijon. Poke yolks, then whisk up eggs until just frothy.
Heat a 12-inch nonstick skillet over moderate heat and use a very thin spatula or fish spatula to manipulate the eggs. Swirl in butter to coat the pan and when it foams, add eggs. Let eggs settle, then gently lift pan a bit and begin swirling the eggs to edges of bottom of pan, forming a thin omelet about 10 inches wide. When the eggs begin to dry on top and steam, a few bubbles will form.
Add the cheese in a shingled format down the center of the crepe eggs going from edge to edge and top with blueberries. Remove from heat and fold both sides of the egg crepe in and over the filling—it will look a little like a swaddled baby doll. Loosen and slide onto plate.