Maple Cream:

Combine cottage cheese and maple syrup in container of an electric blender; cover and process until smooth. Pour into a bowl; stir in yogurt. Cover and chill 1 hour. (Yield 2/3 cup; 22 calories per tablespoon)

Making the Crepes:

Combine first 4 ingredients in container of an electric blender; cover and process until smooth, scraping sides of container occasionally with a rubber spatula. Pour batter into a bowl; cover and chill 30 minutes.

Filling:

Combine first 3 ingredients in a small saucepan; stir well. Place over medium heat; cook 3 minutes or until thickened, stirring constantly. Add blueberries; bring to a boil. Reduce heat, and simmer 1 minute, stirring occasionally. Remove from heat; stir in lemon juice.

Cooking the Crepes:

Coat an 8-inch crepe pan or nonstick skillet with cooking spray and place over medium-high heat until hot. Remove pan from heat and spoon 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1-1/2 minutes. Lift edge of crepe to test for doneness. Crepe is ready to turn when it can be shaken loose from pan. Turn crepe, and cook 1 minute on other side. Place crepe on a towel, and allow to cool. Repeat this procedure until all of the batter is used. Stack crepes between single layers of wax paper to prevent sticking. (Yield 10 crepes, 49 calores each).

Assembly:

Spoon 2 tablespoons blueberry mixture in center of each crepe; fold each crepe in half, then in quarters. Spoon Maple Cream over crepes. (Yield 5 servings; 194 calories per serving with 2 tablespoons of Maple Cream).