• In a medium saucepan, combine blueberries, ¼ cup sugar, and orange juice. Cook over medium heat until sugar dissolves. Bring to a rolling boil, stirring constantly, until mixture coats the back of a spoon and is thickened. Let mixture cool slightly before transferring to an airtight container to keep warm until needed.*
• In a small bowl, combine cottage cheese and 3 tablespoons sugar. Cover, and refrigerate until ready to use.
• In a large bowl, combine flour, remaining 1 tablespoon sugar, and salt. Add milk, eggs, Grand Marnier, and vanilla, whisking until well combined. Add butter and oil, whisking until mixture is smooth. Strain mixture through a fine-mesh strainer. Cover, and let batter stand for 2 hours, either at room temperature or in the refrigerator.†
• Heat a 4-inch skillet coated with nonstick cooking spray over medium-high heat. Remove pan from heat.
• Place a 3-inch round cookie cutter in the hot pan. Pour approximately 1½ tablespoons batter into the cutter. Quickly tilt pan in all directions, holding down the cutter, so batter covers inside of cutter with a thin film. Cook for 20 to 30 seconds. Carefully remove the cutter, and lift edge of crêpe with a spatula to test for doneness. Turn crêpe when underside is lightly browned. Cook 20 to 30 seconds on other side. Place crêpe on paper towel to cool.
• Repeat cooking procedure until 2 dozen are made, stacking crêpes between single layers of waxed paper to prevent sticking.
• Fill prepared crêpes with approximately 1 heaping tablespoon filling. Fold 1 side over the other.
• Place 2 filled crêpes on each plate. Spoon warm blueberry sauce over crêpes. Serve immediately.
*Sauce can be made ahead, stored in the refrigerator, and warmed before serving.
†Store in an airtight container in the refrigerator for up to 3 days.
Note: Leftover batter can be stored in an airtight container in the refrigerator for up to 4 days.