Crepe Batter
Makes 12 crepes, or 6 servings
one cup all-purpose flour
two tablespoons sugar
one-quarter teaspoon salt
one large egg
one cup whole or low-fat milk
one tablespoon unsalted butter, melted
one-quarter teaspoon vanilla extract
Melted unsalted butter for greasing and drizzling
Cheese Filling
two cups cottage cheese
one three-ounce package of cream cheese
two tablespoons sugar
one large egg
one-half teaspoon vanilla extract
Blueberry Coulis
Makes about 2 cups
one pound fresh or frozen blueberries (3-1/2 cups)
three-quarters to one cup sugar
one to two tablespoons freshly squeezed lemon juice
Crepe Batter
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.
Cheese Filling
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.
Preheat the oven to 400 °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.
Blueberry Coulis
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.
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.
Serve immediately, 2 crepes per serving, with warm blueberry coulis.
Nutrition analysis per crepe (includes coulis):
250 calories, 8g protein, 33g carbohydrate, 10g fat, 230mg sodium, 60mg cholesterol, 2g fiber.