BLUEBERRY BLINTZES CREPES Ingredients 1 cup flour 1 cup milk 1/2 cup lukewarm water 4 eggs 4 tablespoons melted butter 3 tablespoons sugar 2 pinches salt Directions Whisk or blend until completely smooth. Rest 30 minutes. Heat a nonstick or well-seasoned pan over medium heat and lightly butter. Pour 2 to 3 tablespoons batter into the pan and immediately swirl to coat thinly. Cook until edges lift and bottom is lightly golden, about 30 to 60 seconds. Flip and cook 10 to 20 seconds more. Stack crepes. FILLING Ingredients 3 cups ricotta 8 ounces mascarpone or cream cheese 2 eggs 1/2 cup sugar 1/2 teaspoon vanilla Directions Mix until smooth. BLUEBERRY SAUCE Ingredients 4 cups blueberries 2/3 cup sugar Juice of 1/2 to 1 lemon 1 tablespoon cornstarch Directions Cook blueberries, sugar, and lemon juice until berries burst and release juice. Remove 2 to 3 tablespoons liquid and whisk with cornstarch. Stir slurry back into pan and simmer until thick. ASSEMBLE AND BAKE Fill crepes with 2...