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. Make 10 crepes as directed.
In a food processor, combine the cottage cheese, cream cheese, confectionersâ€™ sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesnâ€™t squirt out of the blintzes.
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.
Preheat the oven to 400Â°F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden. Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top, dust with confectionersâ€™ sugar, and serve right away.
Edited: October 12th, 2009