butter
1 1/2 c. milk
2/3 c. all-purpose flour
1/2 tsp. salt
4 lg. eggs
2 (8 oz.) pkgs. cream cheese, softened
1 (8 oz.) container cottage cheese
3 tbsp. confectioners' sugar
3/4 tsp. vanilla extract
1/2 (21 oz.) can blueberry pie filling
1/2 tsp. grated lemon peel
Sour cream (opt.)

In a bowl, with wire whisk, beat 2 tablespoons melted butter with milk, flour, salt and 3 eggs. Refrigerate 2 hours to allow flour to absorb liquid for a tender crepe. With mixer at medium speed, beat cheeses, sugar, vanilla and 1 egg until smooth.

Brush 7" crepe pan with melted butter; heat over medium heat. Pour in scant 1/4 cup batter. Cook 1 minute until top is set. Invert onto waxed paper. Repeat.

Heat pie filling with lemon peel; keep sauce warm. Place 1/4 cup cheese mixture in center on browned side of each crepe; fold sides over to make a package.

In 10" skillet over medium heat, in 1 tablespoon hot butter, cook half of blintzes at a time, until golden. Serve hot with blueberry sauce and, if you like, sour cream. Makes 12.