Yom Kippur, also known in English as the Day of Atonement, is the most solemn and important of the Jewish holy days. Its central themes are atonement and repentance. Jews have traditionally observed this holy day with a 25-hour period of fasting and intensive prayer. After a day of fasting on Yom Kippur, it's traditional to mark the end of the holiday with a breakfast-like dairy meal. Gentle and comforting on empty stomachs, dishes such as blintzes fit the bill. This recipe is a classic - a rich, creamy filling enhanced by a topping of lightly sweetened fresh blueberries. The crpe like wrappers can be made and filled a day ahead, so the only steps that need be done at the last minute are frying the blintzes and making the sauce. CHEESE BLINTZES WITH BLUEBERRY SAUCE The filling of these classic cheese blintzes gets its perfect consistency from a mix of cottage and farmer cheeses. The latter, a drier version of cottage cheese, is available at most supermarkets. A simple blueberry sauce tops off the dish. If blueberries aren't in season, frozen berries can be substituted. Use unsweetened, and do not defrost them before combining with the sugar and cornstarch. Servings: Makes 12 blintzes INGREDIENTS For crpes 1 ½ cups whole milk 6 large eggs 1 ½ cups all-purpose flour Pinch of salt 2 tablespoons butter, melted For filling 1 ½ cups (12 ounces) farmer cheese ½ cup (4 ounces) large-curd cottage cheese (4% milk fat) 1 egg yolk 1 tablespoon unsalted butter, melted 1 tablespoon sugar pinch salt For sauce 4 ½ cups fresh blueberries (from 5 half-pint containers, picked over) 3/4 cup sugar 1 ½ teaspoons cornstarch For frying 4 tablespoons butter METHOD Make crpes In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand ½ hour. Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crpe out of skillet and onto plate, cooked side up. Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crpe. Stack crpes, cooked side down, on plate and let cool. Make filling In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined. Place 1 crpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.) Make sauce In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries. Fry blintzes Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce. AND FINALLY... Lent v. Yom Kippur A priest and a rabbi are discussing the pros and cons of their various religions, and inevitably the discussion turns to repentance. The rabbi explains Yom Kippur, the solemn Day of Atonement, a day of fasting and penitence, while the priest tells him all about Lent, and its 40 days of self-denial and absolution from sins. After the discussion ends, the rabbi goes home to tell his wife about the conversation, and they discuss the merits of Lent versus Yom Kippur. She turns her head and laughs. The rabbi says, "What's so funny, dear?" Her response, "40 days of Lent - one day of Yom Kippur . . . so, even when it comes to sin, the Catholics pay retail!"