Set fine-mesh sieve lined with three paper towels over bowl, add Chobani and refrigerate overnight.
Mix flour, sugar and salt in bowl. Whisk in eggs until smooth, then butter, then milk.
Lightly coat medium nonstick skillet with cooking spray. Set over medium-high heat, add 1/3 cup batter and swirl to coat pan. Cook until edges are brown, 1½-2 minutes. Flip and cook other side 30 seconds to 1 minute. Transfer to a plate and repeat with remaining batter, spraying pan as needed.
Roll each crêpe with a dollop of strained Chobani and serve with confectioners’ sugar and blueberries.