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 refrigerator the batter for 2 hours.

Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray.

Pour 2-3 tablespoons of batter into the center of the skillet. Lift and tilt the pan to evenly coat the bottom.

Cook until the top of the crepe appears dry; turn and cook 15-20 seconds longer. Stack the crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.

In a blender, process cottage cheese until smooth.

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

Spread about 1 rounded tablespoonful 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 over the cheese blintzes