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1
Make the crepe batter as indicated in the basic recipe, except add 1 tablespoon of sugar to the blender after you add the flour and salt.
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2
Make 10 crepes as directed.
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3
In a food processor, combine the cottage cheese, cream cheese, confectioners sugar, lemon zest, and egg and blend until smooth.
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4
Chill the filling to firm it up a bit so it doesnt squirt out of the blintzes.
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5
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat.
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6
Bring up to a low boil and stir gently until the berries break down and release their natural juices.
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7
The consistency should remain a bit chunky.
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8
It will thicken up when it cools down slightly.
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9
Preheat the oven to 400F.
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10
Forming the blintzes is kind of like making burritos.
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11
Spoon 1/4 cup of the cheese filling along the lower third of the crepe.
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12
Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center.
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13
Roll the crepe away from you a couple of times to make a package, ending with the seam side down.
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14
Put an ovenproof skillet over medium heat.
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15
Brush with melted butter.
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16
Pan-fry the blintzes for 2 minutes per side until crisp and golden.
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17
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets.
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18
Using a spatula, transfer the blintzes to serving plates.
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19
Spoon the blueberry sauce on top, dust with confectioners sugar, and serve right away.
