If the sauce separates, add a cornstarch slurry (2 tsp cornstarch blended with 2 tsp cold water) to thicken. To add the slurry to a cooled sauce, pour the coulis into a saucepan, bring to a boil, and gradually whisk in enough slurry to thicken the sauce slightly. Bring the sauce to a boil a second time after adding the slurry, and then allow the coulis to cool.
Unsalted butter for greasing and drizzling, melted
1-3/4 cups cottage cheese
4 oz cream cheese
2 Tbsp granulated sugar
1 large egg
1/2 tsp vanilla extract
1 lb fresh or frozen blueberries, about 3–1/2 cups
3/4 to 1 cup granulated sugar
1-2 Tbsp freshly squeezed lemon juice, divided use
To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside.
Place eggs, milk, butter, and vanilla extract into the Vitamix container in the order listed and secure lid. Select Low speed. Turn machine on and blend for 10 seconds or until smooth. Stop machine and remove lid. Add dry ingredients to the blended mixture and secure lid. Turn machine on and blend for 10 seconds or just until the ingredients are blended into a relatively smooth batter. Remove mixture to a bowl and 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 crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1 cup batter into the crêpe 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 crêpe, and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
To make the cheese filling, place the cottage cheese and cream cheese into the Vitamix container and secure lid. Select Low speed. Turn machine on and then switch to High speed. Blend for 30 seconds or until very smooth. Stop machine and remove lid.
Add sugar, egg, and vanilla extract to the Vitamix container and secure lid. Select Low speed. Turn machine on and then switch to High speed. Blend for 20 seconds or until well combined. Keep refrigerated until you are ready to finish the crêpes.
Preheat the oven to 400°F. Lightly brush a medium baking dish with melted butter. Spoon or pipe about 2 Tbsp of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam-side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8—10 minutes. Serve immediately, 2 crêpes per serving, with the warm blueberry coulis.
To make the blueberry coulis, combine the blueberries, 3/4 cup sugar, and 1 Tbsp 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.
Place mixture into the Vitamix container and secure lid. Select Low speed. Turn machine on and then switch to High speed. Blend for 20 seconds or until mixture is smooth.
Adjust the flavor by adding additional lemon juice if necessary. The coulis can be served warm or cold; it will thicken slightly when stored in the refrigerator, and keeps for up to 10 days.
Recipe provided by the Culinary Institute of America.
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