Cherry Cheese Blintzes

In a small bowl, gently whisk the milk, eggs and butter together. Combine flour and salt and add to the milk mixture. Mix well until there are no lumps. Cover and refrigerate for 2 hours.

Lightly grease an 8-inch nonstick skillet and heat to a medium heat. Pour 2 tablespoons of batter into the center of the skillet, lifting the pan and tilting, to evenly coat the batter over the bottom of the skillet. Cook until the top of the crepe appears cooked and dry; then flip and cook for a further 15-20 seconds. Remove from the pan to cool on a wire rack. Continue with remaining batter.

Once cooled, stack the crepes with waxed or paper towels in between each layer and wrap in aluminum foil to refrigerate.

Place the cottage cheese into a blender and process until smooth. Add to a small bowl, with cream cheese and whisk together until smooth. Add the sugar and vanilla and continue whisking.

Spread 1 rounded tablespoon of the sweet cream cheese mixture onto each crepe. Fold the crepe over on opposite sides, over the filling, forming a little packed bundle.

Grease a 15x10x1-inch baking pan and place the crepes open-seam side down. Bake, uncovered, in an oven at 350 °F for 10 minutes until heated through.

In a large saucepan over medium heat, bring the cherries, ⅔ cup water and sugar to a boil. Reduce the heat to low and simmer for 5 minutes until sauce is heated through.

In a separate bowl, stir the cornstarch and remaining water until smooth with no lumps.

Add the cornstarch water to the cherry syrup and return the saucepan to a boil. Cook, while stirring, for another 2 minutes until thickened.

Serve the cherry sauce of the cheese filled crepes.