Crepes with sweet cheese filling and citrus blueberry sauce or Ukranian “Nalisniki”

For the crepe batter, combine the milk, water, eggs, sugar, salt, and melted butter with a hand or stand mixer.

Gradually add the sifted flour, scraping the sides of the bowl as needed, and mix until smooth.

Cover the batter and refrigerate for at least 1 hour or overnight.

Heat a crepe pan or non-stick frying pan over medium-high heat and lightly grease it with butter or cooking spray.

Pour about 1/3 cup batter into the hot pan and swirl immediately to spread the batter evenly.

Cook for 20 to 40 seconds, until the top is no longer shiny, then flip and cook the second side for 15 to 45 seconds. Repeat with the remaining batter.

For the cheese filling, combine the cream cheese, ricotta or tvorog, powdered sugar, egg, orange zest, vanilla, and salt with a hand blender or mixer until smooth.

Spread a generous amount of cheese filling over each crepe, roll into a tube, and place seam-side down in a glass baking dish. Repeat, arranging the crepes in 2 to 3 layers.

Place small slices of butter over the top layer, cover the baking dish with foil, and bake at 375°F for about 30 minutes, until fully warmed and the butter is melted.

For the blueberry sauce, combine the blueberries, sugar, and water in a medium saucepan and bring to a gentle simmer. Cook for about 1 minute.

In a small bowl, mix the orange juice, lemon juice, and potato starch until smooth.

Stir the citrus-starch mixture into the hot blueberries and cook for about 1 minute, or until the sauce thickens.

Serve the warm baked crepes with the blueberry sauce, or serve as traditional Ukrainian nalisniki with sour cream instead.