Whisk egg whites, milk and oil until well blended.
In a separate bowl, combine the flour and salt.
Stir in the dry mix into the egg blend. Set batter aside.
Melt the marmalade in a saucepan over low heat, stirring constantly.
Remove from the heat and stir in the blueberries and Splenda.
In a small bowl, mix the sour cream and cinnamon together.
Coat a small skillet with non-stick cooking spray.
Place 2 Tbsp of batter into the skillet. Move the skillet around to coat the bottom evenly with the batter.
Place over low heat.
Cook until the top is dry and the bottom is lightly browned.
Cool the crepe on a wire rack.
Repeat until all the batter is used.
Preheat the oven to 375F degrees.
Spread 1 Tbsp of the sour cream blend onto each crepe.
Roll each crepe and place in a baking dish.
Spoon the blueberry mixture over the top of each crepe.
Bake 15 minutes.