Cheese Blintzes with Blueberry Sauce

Ingredients

Crepes (can be made ahead)

Filling:
Approx 7-8 oz. ricotta
1 egg
1/2 tsp. vanilla
1/4 c. sugar
dash of cinnamon
half a peach, diced (optional)

Sauce:
Approx 1 1/4 c fresh blueberries
1/4 c sugar
1/2 tsp cornstarch
Orange Juice

1. Pre-heat oven to 375. Line baking sheet with foil.
2. Combine all filling ingredients and mix until well-blended
3. Lay a crepe on a flat surface. Spoon approx 2 tbsp of filling into center. Fold bottom of crepe to cover filling. Fold top over. Flip and fold in sides a little, tucking under. Flip over again and place on pan.
4. Repeat step 3 until you run out of crepes, filling, or both.
5. Brush tops of blintzes lightly with melted butter.
6. Bake 30-40 minutes, or until golden brown and lightly crisp on top. Remove from oven and allow to cool for a few minutes.
7. To make sauce, combine approx 1 c blueberries, sugar, cornstarch and a generous splash of OJ in a saucepan. Cook on moderate heat, stirring constantly, until sugar and cornstarch are dissolved and blueberries begin to dissolve. Boil on medium/high, stirring occasionally, until blueberries liquefy and thicken. Remove from heat and stir in remaining blueberries.
8. Spoon sauce over blintzes and enjoy!