Crêpes With Blueberry Coulis (crepes)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 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
• 2 cups cottage cheese
• 1 (3 ounce) package cream cheese
• 2 tablespoons sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 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

Recipe

• 1 to make the crêpe 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).
• 2 heat a crêpe pan or small skillet over medium heat; brush the pan with melted butter; pour a scant ¼ cup batter into the crêpe 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 crêpe, and turn it over; cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more; stack the crêpes between layers of parchment or waxed paper as you cook.
• 3 to make the cheese filling, purée 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 crêpes.
• 4 combine the blueberries, ¾ 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).
• 5 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.
• 6 preheat the oven to 400 degrees f; lightly brush a medium baking dish with melted butter.
• 7 spoon or pipe about 2 tablespoons of the cheese filling each crêpe; fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up; place the crêpes seam side down in the prepared baking dish; drizzle with melted butter and bake until very hot, 8-10 minutes.
• 8 serve immediately, 2 crêpes per serving, with warm blueberry coulis.