Crêpes With Blueberry Coulis (Crepes) - cooking recipe

Ingredients

Crepes Batter
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
low-fat milk
1 tablespoon unsalted butter, melted
1/4 teaspoon vanilla extract
melted unsalted butter, for greasing and drizzling
Cheese Filling
2 cups cottage cheese
1 (3 ounce) package cream cheese
2 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract
Blueberry Coulis
1 lb fresh blueberries (3 1/2 cups) or 1 lb frozen blueberries (3 1/2 cups)
3/4 - 1 cup sugar
1 -2 tablespoon fresh lemon juice

Preparation

To make the crepe batter, sift the flour, sugar, and salt into a bowl and set aside; Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth; Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter; Let the batter rest for 30 minutes in the refrigerator; (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours).
Heat a crepe pan or small skillet over medium heat; Brush the pan with melted butter; Pour a scant 1/4 cup batter into the crepe pan, swirling and tilting the pan to coat the bottom; Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes; Use a thin metal or heatproof rubber spatula to loosen the crepe, and turn it over; Cook on the other side until set and very lightly colored (the crepe will not be as dark on the second side as on the first), 1 minute more; Stack the crepes between layers of parchment or waxed paper as you cook.
To make the cheese filling, puree the cottage cheese and cream cheese in a blender until very smooth; Transfer to a bowl and stir in the sugar, egg, and vanilla extract by hand; Keep refrigerated until you are ready to finish the crepes.
Combine the blueberries, 3/4 cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat; Simmer until the sugar has dissolved, about 10 minutes; Taste the mixture and, if necessary, add more sugar; Continue to heat until any additional sugar is dissolved; Strain the coulis through a fine-mesh sieve (Makes 2 Cups).
After straining, place the coulis in a clean saucepan and bring to a simmer; Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.
Preheat the oven to 400 degrees F; Lightly brush a medium baking dish with melted butter.
Spoon or pipe about 2 tablespoons of the cheese filling onto each crepe; Fold each crepe into quarters, or fold the sides in to the center, then roll each crepe up; Place the crepes seam side down in the prepared baking dish; Drizzle with melted butter and bake until very hot, 8-10 minutes.
Serve immediately, 2 crepes per serving, with warm blueberry coulis.