Add all ingredients to a large bowl, whisk until evenly combined, don't over mix
Cover and refrigerate for 1 hour or up to 12 hours
Heat a large non-stick pan over medium heat, rub the pan with a paper towel dipped in vegetable oil
Add ¼ cup batter to hot pan, tilt pan to cover or spread batter into a thin even layer
Cook until just set and browned, flip and cook until second side is browned
Remove from heat, repeat with remaining batter, stack crepes, set aside until ready to fill (crepes can be covered and frozen up to one month)
For the filling
Combine all ingredients in a large bowl, stir with a spoon until smooth, batter will be a bit lumpy form the cottage cheese, if you prefer a creamier filling, puree cottage cheese
Cover and refrigerate until ready to use
For the topping
Spoon jam/jelly into a microwave safe bowl, in 30 second intervals heat until melted, stirring between intervals
To assemble
Heat oven to 375 degrees. Spoon 3 tablespoons of filling in the center of each crepe.
Fold one side of crepe over filling, fold sides over to resemble a burrito
Put filled blintzes on a baking sheet, bake until warmed through, about 10-15 minutes
Notes
To make a low carbohydrate version: use rice or soy flour for the crepes, substitute sugar with Stevia or Splenda, use sugar free jam/jelly