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Ingredients

Makes 12; serves 6

• FOR THE CREPES
• 3/4 cup plus 2 tablespoons whole milk
• 5 tablespoons unsalted butter, melted
• 2 large eggs
• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon coarse salt
• 3 tablespoons canola oil
• Confectioners' sugar, for dusting
• FOR THE SAUCE
• 1 pint (about 2 cups) blueberries
• 6 1/2 tablespoons granulated sugar
• 1 tablespoon unsalted butter
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon cornstarch
• Pinch of coarse salt
• FOR THE FILLING
• 16 ounces cottage cheese
• 4 ounces cream cheese, softened
• 1/2 cup plus 3 tablespoons granulated sugar
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
• 1/2 pint (about 1 cup) blueberries

Description

These Paper-thin Crepes Can Be Filled With Just About Anything. For This Rendition, A Handful Of Blueberries Is Blended Into A Velvety Mixture That\'s Spooned Into Golden, Delicate Pancakes. Serve Them After Dinner Or Even At Brunch -- More Proof That Bli

Martha Stewart