To make blueberry sauce, place blueberries, sugar, lemon juice and 60 ml water in a saucepan over high heat. Stir to dissolve sugar, then reduce heat to medium and cook for a further 5 minutes or until berries are soft and mixture has thickened. Set aside.Melt 30 g butter, then whisk with eggs, milk and 125 ml water in a bowl until smooth. Place flour and ¼ tsp salt in a bowl and make a well in the centre. Whisk in half of the egg mixture until smooth. Repeat with the remaining egg mixture. Stand for 15 minutes.To make cheese filling, combine all the ingredients in a bowl.Heat a 15 cm crêpe pan over medium heat. Lightly grease. Pour ¼ cup batter into pan and swirl to coat. Cook for 3 minutes or until the batter dries on the surface and base starts to colour. Turn over and cook for a further minute or until starting to colour. Transfer to a clean tea towel and cover with another clean tea towel. Repeat with remaining batter. Reserve pan. Working with one crêpe at a time, place ¼ cup cheese filling in a strip along the centre of each crêpe. Roll up to form a log. Repeat with remaining crêpes and filling.Melt remaining 20 g butter in reserved pan over medium heat. Working with 4 blintzes at a time, cook for 2 minutes each side or until golden. Dust with icing sugar and top with blueberry sauce.Note Quark, available from selected delis, is a European-style cottage cheese that is soft and smooth.As seen in Feast Magazine, Issue 14, pg94.Photography by Jason Loucas