Method

In blender or using electric mixer, combine egg, egg yolk, salt and 3/4 cup (175 mL) water. Blend in flour until smooth; transfer to bowl. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 4 hours.

Melt 2 tsp (10 mL) of the butter. Heat 7-inch (18 cm) crepe pan over medium-high heat; brush lightly with some of the melted butter. Stir batter; pour 3 tbsp (50 mL) into pan, tilting to spread. Cook for 45 to 60 seconds or until set and no longer moist in centre. Invert onto tea towel. Repeat with remaining butter and batter, placing waxed paper between each.

Filling: In bowl, beat cottage cheese until fluffy; beat in yolk, sugar and flour. Gently fold in blueberries and lemon rind. Spoon heaping tbsp (15 mL) along centre of 1 blintz. Fold 1 edge over filling; fold opposite edge over, then ends, to form envelope. Repeat with remaining filling and blintzes. (Blintzes can be prepared to this point, wrapped individually in plastic wrap and frozen in airtight container for up to 2 weeks.)

In nonstick skillet, melt remaining butter over medium heat; fry blintzes for 2 minutes per side or until warmed through. (Alternatively, fry frozen blintzes for 4 minutes per side or toast in 425°F/220°C toaster oven for 15 minutes.)