Blueberry Blintzes

Make the crepe batter: Whisk together milk, ½ cup water, 2 tbsp melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.

Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.

Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; reserve ¼ cup for cooking blintzes. Heat an 8 inch non-stick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant ¼ cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1½ minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.

Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.

Heat the reserved ¼ cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2½ minutes per side. Place two blintzes on each plate. Spoon warm sauce over top and dust with confectioners’ sugar.