Place pizza stone on the grill and preheat with hood down to 200°C/400°F.
Place mascarpone, ⅓ cup of the blueberries and rind in medium bowl; mash with a fork to combine.
Whisk flour, poppy seeds, egg, milk, syrup and extract in small bowl.
Open the hood and lightly spray the pizza stone with the non-stick cooking spray.
With the burner on HIGH, pour a scant ¼ cup of the batter onto pizza stone; and using a spatula spread the mix to achieve a thin crêpe.
Cook for 2 minutes or until edges golden and then flip over.
Cook the other side for a further 1½ minutes or until golden. Repeat with remaining crêpe batter.
Spread each crêpe with a slightly rounded tablespoon of mascarpone mixture; fold into triangles to enclose. Serve crêpes topped with remaining blueberries; drizzle with extra syrup. Serve sprinkled with thin strips of orange rind, if you like.
TIP: Use non-stick cooking spray between crêpes for smooth flipping! To ensure your stone stays hot, close the hood for a little while to get the temperature back up.