Christina's Sweet Cherry Cheese Blintzes

soure unknown

Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
2 tablespoons butter -- melted

Filling
1 cup (8-ounces) small-curd cottage cheese
1 (3-ounce) package cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla extract

Cherry Sauce
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water -- divided
1/4 cup sugar
1 tablespoon cornstarch

In a bowl, whisk the flour, salt, eggs, milk and butter. Cover and refrigerate for 2 hours. Heat a lightly greased 8-in. nonstick skillet; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.

In a blender, process cottage cheese until smooth. Transfer to a mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling. Place seam side down in a greased 15-in. x 10-in. baking pan. Bake, uncovered, at 350' for 10 minutes or until heated through.

Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until cherries are tender. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes.