2 tbsp. melted 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 (optional)

Early in day: In 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 inch crepe pan with melted butter; heat over medium heat. Pour in scant 1/4 cup batter; tip to coat bottom of pan. Cook 1 minute until top is set. Loosen edge of crepe, shake pan gently to loosen crepe, and invert onto waxed paper. Repeat; stack crepes between waxed paper.

About 30 minutes before serving: Heat pie filling with lemon peel; keep sauce warm. Place 1/4 cup cheese mixture in center on browned side of each crepe; fold left and right sides over filling and overlap ends. In 10 inch 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.

Each blintz without sour cream: About 275 calories, 19 g fat, 118 mg cholesterol, and 285 mg sodium.