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1
Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl.
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2
Whisk in flour and salt; set aside.
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3
Make the sauce: Combine blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat.
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4
Bring mixture to a low boil.
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5
Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes.
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6
Set aside.
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7
Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor.
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8
Transfer to a medium bowl; stir in blueberries.
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9
Make the crepes: Stir together the remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes.
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10
Heat an 8-inch nonstick skillet over medium heat.
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11
Lightly brush pan using remaining butter-oil mixture.
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12
Pour a scant 1/4 cup batter into pan; swirl to form an even layer.
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13
Cook until bottom is lightly browned, about 1 1/2 minutes.
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14
Using a heatproof spatula, flip crepe; cook 30 seconds.
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15
Transfer to a plate.
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16
Repeat with remaining butter-oil mixture and batter.
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17
Transfer a crepe to a clean work surface.
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18
Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides.
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19
Fold bottom over filling.
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20
Fold in sides, and roll up.
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21
Set aside, seam down.
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22
Repeat with remaining crepes and filling.
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23
Heat the reserved 1/4 cup butter-oil mixture in a clean pan over medium heat.
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24
Working in batches of 3, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side.
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25
Place 2 blintzes on each plate.
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26
Spoon warm sauce over top, and dust with confectioners sugar.
