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1
FOR THE CREPES, combine the flour, sugar, orange zest, and salt in a medium bowl and stir with a fork to blend.
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2
In another bowl, lightly beat the eggs, then stir in the milk and melted butter.
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3
Add the wet ingredients to the dry ingredients and stir just until evenly mixed.
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4
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 2 hours before cooking the crepes.
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5
The batter can be made the night before.
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6
FOR THE FILLING, combine the cream cheese, cottage cheese, sugar, creme fraiche, zest, and salt in a food processor and pulse for 15 to 20 seconds.
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Scrape down the sides with a rubber spatula and blend until smooth, about another 30 seconds.
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8
Transfer to a bowl and set aside.
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9
(The filling can be made a day in advance; let it come to room temperature before filling the blintzes.
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10
).
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11
FOR THE BLUEBERRY SAUCE, combine the blueberries and sugar in a medium saucepan.
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12
Cook over medium-high heat, stirring often, until the sugar dissolves and the blueberries give off their juice, 5 to 7 minutes, lightly crushing some of the berries against the side of the pan to make a chunky sauce.
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13
In a small dish, combine the water and cornstarch, stirring to mix.
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14
Add the cornstarch mixture to the blueberries and stir well.
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15
Cook until the sauce thickens, 2 to 3 minutes longer, stirring often; set aside in the saucepan.
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16
TO COOK THE CREPES, heat an 8-inch crepe or omelet pan or medium skillet over medium heat and brush with a little melted butter.
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17
Stir the crepe batter to remix it.
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Add a scant 1/4 cup of the batter to the hot pan and swirl gently so it thinly and evenly covers the bottom of the pan.
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Cook until the top has turned from shiny to opaque and the edges begin to curl, 1 to 2 minutes, then turn the crepe and cook a minute or so on the other side.
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20
Slide the crepe onto a plate and continue with the remaining batter, stacking the crepes directly on top of one another as you go.
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21
It's very common for the first crepe or two to be a total failure, so don't think twice about tossing out early crepes that don't work.
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22
You want a total of 12 good crepes in the end.
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23
REHEAT THE BLUEBERRY SAUCE over low heat while filling the crepes.
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24
Lay one crepe on a flat surface and place about 2 tablespoons of the filling in the middle of the crepe.
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25
Fold both sides inward over the filling, then fold the bottom edge upward, and finally fold the top edge down to form a squarish package.
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26
Flip the package over so the seams are underneath, and set it on a lightly buttered baking sheet.
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27
Continue with the remaining crepes and filling.
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28
Warm the blintzes in a 300F oven for 10 to 15 minutes before serving.
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29
TO SERVE, SPOON SOME OF THE BLUEBERRY SAUCE onto individual warmed plates, and set 2 blintzes on top of the sauce on each plate.
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30
Sprinkle powdered sugar over all and serve right away.
