cheese-filled crepes with blueberries

1 ½ cups flour
1 tbs sugar
½ tsp baking powder
2 cups milk
2 large eggs, beaten
½ tsp vanilla
2 tbs butter, melted, plus more for cooking

In a large mixing bowl, whisk together flour, sugar and baking powder. Add milk, eggs, vanilla and melted butter. Whisk until smooth.

Heat a crepe pan, or a small (6-inch), well-seasoned skillet, over medium heat. Brush pan with a small amount of melted butter. Pour 2 ½ tbs of batter into skillet, tilting pan to spread evenly. Cook until lightly browned on bottom. Turn over and cook second side for a few more seconds. Turn crepe out onto a plate and repeat with remaining batter, brushing pan with butter as needed.

Fruit filling:
2 cups blueberries, fresh or frozen
¼ cup brown sugar
½ cup Saskatoon jam

Place in a medium saucepan and bring to a simmer. Simmer for five minutes. Cool. Set aside.

Cheese filling:
1 pound large-curd cottage cheese
1 large egg
¼ cup sugar
¼ tsp cinnamon

Place cottage cheese in centre of a kitchen towel and squeeze out excess moisture. Transfer to a food processor and add egg, sugar and cinnamon. Pulse until almost smooth. Transfer to a bowl.

To assemble:
Place 2 tbs cheese filling and 1 tbs fruit filling in centre of each crepe. Fold bottom over filling, then fold sides in; roll to enclose filling (or lift sides into a purse and close with thin slices of citrus peel). Transfer to a parchment-lined dish. Repeat. Place filled crepes in a buttered skillet over medium-low heat, seam side down. Cook until bottoms are golden, shaking pan a few times. Turn over and cook second sides. Serve with remaining blueberry filling.