CREPE:

1 c. all purpose flour
2 lg. eggs
1 c. milk
1/4 tsp. salt

Place all 4 ingredients in a blender and process until smooth. Allow batter to rest for 30 minutes.

To cook crepes, heat an 8" crepe pan and butter it lightly. Add just enough batter to coat the bottom of the hot pan with a thin layer. Cook until just set and lightly golden. Flip or turn and cook second side until light golden. Turn onto a dinner plate and cook remaining crepes.

FILLING:

1 1/2 c. cottage cheese
1 lg. egg, beaten
2 tbsp. sugar
1/ 2tsp. cinnamon
1 c. fresh blueberries
2 tbsp. fresh bread crumbs
2 tbsp. butter

Drain the cottage cheese and press through a sieve. Mix together the cottage cheese, egg, sugar and cinnamon. gently stir in 3/4 cup of the berries. If the mixture is running, carefully stir in the bread crumbs.

Place a spoonful of filling on the crepe. Fold in the ends and roll up. Melt 2 tablespoons of butter in a non stick skillet and saute the blintzes until golden. Serve hot with a dollop of sour cream or yogurt and top with the remaining blueberries. Serves 6 to 8.