Cream Cheese Crepes with Blueberries

Combine milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt in a bowl. Cover the mixture with plastic wrap and refrigerate for 8 hours to overnight. If necessary, thin out the batter by adding water and mix well to achieve a suitable consistency.

In a separate bowl, blend cottage cheese, cream cheese, confectioner's sugar, and vanilla extract until you get a smooth mixture. Note that the filling may not be perfectly smooth.

Place blueberries in a saucepan and cover them with water. Add 1/2 cup sugar and cook over medium-high heat until the mixture starts to boil. Reduce the heat slightly; simmer for 3 to 5 minutes, allowing the berries to release their juice. If desired, add more sugar and simmer for 3 to 5 minutes more.

In another bowl, mix cornstarch with cold water until the mixture is fully dissolved. Remove the berry mixture from heat and slowly pour in the cornstarch mixture, stirring constantly until it thickens.

Melt 1/4 teaspoon of butter in a skillet over medium heat. Pour the batter into the skillet to create an 8-inch pancake. Cook until it's lightly browned, taking about 2 to 3 minutes. Flip and cook the other side for approximately 1 minute more. Transfer the pancake to a plate to cool slightly. Add the filling to the center of the pancake, roll it up, and transfer it to another plate. Top with berries. Repeat the cooking, filling, and topping process using the remaining batter.