Pancakes with cream cheese and blueberry sauce

Ingredients:

For pancakes:

• 1.5 cups of milk
• 1 and 1/4 cups premium wheat flour
• 1/4 cup melted butter
• 3 eggs category CO
• 1/2 teaspoon table salt
• 1 tsp vanilla extract

For the filling:

• 1 pack (225 g) softened cream cheese
• 1 pack (225 g.) ricotta cheese
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 1/2 teaspoon table salt
• 1/4 cup granulated sugar

For the berries:

• 1 liter (about 340 g) blueberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tablespoons lemon juice

Preparation:

1. For pancakes: Place all ingredients in a large bowl and stir about 30 times. Cover the dough and refrigerate for at least 1 hour or up to 12 hours.
   
   Heat a large nonstick frying pan over medium heat. Wipe it clean with a paper towel dipped in oil. To check if the pan is hot enough, drop a few drops of water on it. If the water "dances" before it evaporates, you're ready to fry.
2. Pour 1/4 cup of batter into the pan, swirling it to distribute the batter evenly across the bottom or smooth it out with the back of a spoon.
   
   Cook until the pancake is set and golden brown, about 1-2 minutes. Flip it over and cook the other side until lightly browned, about another minute.
   
   Remove the pancake from the pan and repeat the same process with the remaining batter. (The pancakes can be made in advance, even up to a month in advance. Stack them, wrap them, and store them in the freezer.)
3. For the filling: In a large bowl, combine all ingredients and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to a day in advance.)
   
   For berries: In a small saucepan, combine the sugar, water, and 1/2 cup blueberries. Bring to a boil over medium heat. Cook until the berries burst, the sugar dissolves, and the mixture thickens slightly, about 5 minutes. Remove from heat.
   
   Place the remaining berries in a small bowl and pour the prepared syrup over them. Cool to room temperature for 30 minutes. Add lemon juice (can be made a day in advance). Cover and refrigerate until ready to use.
4. To serve: Preheat the oven to 180°C and position the rack in the center. Spoon 3 tablespoons of filling into the center of each crepe. Fold the edge of the crepe over the filling, tuck the sides in, and roll up like a burrito. Place it on a baking sheet and repeat until all the crepes are filled.
   
   Bake until heated through (internal temperature on a thermometer reads 165–175°F) and the filling is tender, about 15 minutes. Transfer the pancakes to a serving platter and serve with berries.