Add the milk, eggs, melted butter, flour, and salt to a blender. Cover and whiz for 2-3 minutes, stopping to scrape the sides down occasionally. Cover and place in the refrigerator to let the batter rest for 2 hours.

To cook the crepes, heat an 8-inch nonstick skillet over medium-high heat. Spray the bottom of the pan with cooking spray.

Pour ¼ cup of batter into the center of skillet. Lift and tilt skillet to evenly coat the bottom.

Cook until the surface of the crepe appears dry and edges are golden brown. Flip crepe and cook 15-20 seconds longer. Stack crepes with layers of parchment paper in between each crepe. Cover crepes with a towel or place in a covered container and refrigerate while mixing the cheese filling.

In a blender, process cottage cheese until smooth.

Add the softened cream cheese, sugar, and almond extract to the blended cottage cheese and mix until smooth.

Spread 1 rounded tablespoonful of cheese filling onto each cooled crepe.

Fold opposite sides of crepe over filling, forming a little bundle.

Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake, uncovered, at 350° for 10 minutes or until heated through.

In a large saucepan, bring the blueberries, ⅔ cup water, and sugar to a boil over medium heat.

Reduce heat. Cover and simmer for 5 minutes or until heated through.

Combine cornstarch and remaining water until smooth. Stir into blueberry mixture.

Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve the berry sauce over the cheese blintzes