Blueberry Blintzes

Yum! Did you smell the crepes cooking in the kitchen on Thursday??? And did you see they had a French "take home chef"!!! Here are the mouthwatering blueberry crepes they were making! Maybe not simple and calorie free... BUT YUMMY!

Ingredients:
For the Crepes
3/4 cup plus 2 tbsp whole milk
5 tbsp unsalted butter, melted
2 large eggs
1 cup plus 2 tbsp all-purpose flour
1/4 tsp coarse salt
3 tbsp canola oil
confectioners sugar, for dusting

For the Sauce
1 pint (2 cups) blueberries
6 1/2 tbsp sugar
1 tbsp unsalted butter
2 tbsp fresh lemon juice
1/2 tsp cornstarch
pinch of coarse salt

For the Filling
16 ounces cottage cheese
4 ounces cream cheese, softened
1/2 cup plus 3 tbsp sugar
1 vanilla bean halved lengthwise, seeds scraped, bean discarded
1/2 pint (1 cup) blueberries

Directions:
1. Make the crepe batter. Whisk together the milk, 1/2 cup of water, 2 tbsp melted butter, and the eggs. Whisk in flour and salt. Set aside.

2. Make the sauce. Stir in blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium low heat. Bring mixture to low boil. Reduce heat, simmer, stirring often until the berries break down and release juices. (about 10 min). Set aside.

3 Make the filling. Puree cottage cheese, cream cheese and sugar, vanilla seeds in food processor. Transfer to a medium bowl, stir in blueberries. Set aside.

4. Make the crepes. Stir together the remaining 3 tbsp of melted butter and oil in a small bowl. Reserve 1/4 cup for cooking. Heat an 8 inch non-stick skillet over medium heat. Lightly brush pan using butter-oil mixture. Pour in 1/4 cup batter into pan and swirl to form an even layer. Cook until bottom is browned. About 1 1/2 min. Using a heatproof spatula, flip crepe and cook another 30 seconds. Transfer to plate and repeat with remaining batter.

5. Transfer crepes to workable surface. Spoon 2 heaping tbsp filling onto crepe 1 inch from bottom and sides. Fold bottom of crepe up over filling. Fold in sides and roll up. Set aside, seam down. Repeat with remaining filling and crepes.

6. Heat the reserved oil-butter mixture in clean pan on medium heat. Working in batches of three, fry blintzes turning once until golden and crisp-- 2 to 2 1/2 minutes per side. Place 2 blintzes on each plate. Spoon warm sauce over top, and dust with confectioners sugar.

Recipe from Martha Stuart Living.(c 2007)