Place 2-3 tablespoons of cheese filling in the lower third of the crepe.
Fold bottom third over the filling.
One at a time, fold the two sides toward the middle; then start rolling to form your blintz.
Place seam down in a baking pan.
Place in pre-heated oven set at 350℉and bake, uncovered for about 20 minutes. Alternatively, you can heat them on a stove top in a non-stick pan (make sure the filling is HOT...you want to cook the egg yolk that's in there).
While the blintzes are baking, we can make the blueberry sauce.
To make the Blueberry Sauce:
Combine all the ingredients, except the blueberries in a medium saucepan.
Bring to a gentle boil. Stir occasionally.
When the mixture becomes translucent and is slightly thickened, gently stir in the blueberries,
Simmer for 4-5 minutes.
Just before removing from stove top, stir in the reserved blueberries, lemon zest and juice. Keep warm.
How to serve:
Ladle blueberry sauce over Homemade Cheese Blintzes and serve immediately.
Here is the link for the Simple Crepe Recipe.If you do not have pressed cottage cheese, you can use well-drained ricotta.What I love about these homemade cheese blintzes is that you can prepare them in the evening - then in the morning, just pop them in the oven while you get your toppings ready.Total yield for the blueberry sauce is 4 cups.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Adapted from chabad.org