Thin Cottage Cheese Crepes with Peaches

Steps

1. Melt the butter in a small bowl and set aside to cool slightly.
2. In a blender, combine half of the cottage cheese with the eggs, milk, flour, sugar, vanilla and salt. Add half of the melted butter. Blend until completely smooth, about 30 seconds.
3. Let the batter rest for 15 minutes so the flour hydrates; it should be thin like heavy cream.
4. Meanwhile, toss the sliced peach and the blueberries with the lemon juice in a bowl. Set aside the remaining half of the cottage cheese for filling.
5. Heat a nonstick skillet over medium heat and brush it lightly with some of the remaining melted butter.
6. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom thinly. Cook 1 to 2 minutes until the edges lift and the underside is golden, then flip and cook 30 to 45 seconds more, until set throughout (160°F / 71°C for the egg batter).
7. Repeat with the rest of the batter, brushing the skillet with the remaining melted butter as needed, stacking the crepes on a plate. You should get about 12 crepes.
8. Spread each crepe with a spoonful of the reserved cottage cheese, top with some of the peach and blueberry mixture, and fold into quarters. Spoon any remaining fruit over the top and serve 3 crepes per person.