Sweet Cheese Blintzes

In a medium bowl, whisk together milk and 3 eggs, then 3 tablespoons melted butter, then flour and salt until a smooth batter is formed. Cover and refrigerate for an hour. Meanwhile, strain liquid from cottage cheese in batches by squeezing through cheesecloth so it’s no longer runny but retains some moisture. In a medium bowl, mash drained cottage cheese, then mix in ricotta, 1 egg, vanilla, lemon zest, and 2 tablespoons sugar.

Heat an 8- or 9-inch skillet over medium. Lightly coat with cooking spray, then pour in a scant ¼ cup of the chilled batter; quickly tilt and swirl the pan to coat the bottom with batter. Cook until edges pull away from the pan. With a spatula, lay crepe uncooked side down on a baking sheet. Repeat with remaining batter, creating a stack of crepes.

Preheat oven to 350 F. Butter a 9x13-inch baking dish. Separate a crepe from the stack and lay on a flat surface. Spoon 3 tablespoons of cheese mixture 2 inches from the edge of the crepe. Fold the 2-inch edge over the cheese, pressing down slightly to flatten, then fold in the sides and roll into a log shape. Place seam-side down in buttered dish. Repeat with remaining filling and crepes.

Bake 25 to 30 minutes, until golden. Meanwhile, whisk ½ cup sugar and cornstarch together in a medium saucepan. Slowly pour in water while whisking, then add 1 cup of the blueberries and lemon juice. Bring to a boil over medium, then reduce heat and continue stirring until sauce thickens and is dark in color. Remove from heat and stir in remaining blueberries. When ready to serve, spoon blueberry sauce on plate, top with blintz, and sprinkle with powdered sugar.