Drain the cottage cheese in a fine mesh sieve for at least 3 hours. Blend the cottage cheese with granulated sugar, one egg, an egg yolk, and pure vanilla extract in a food processor until smooth and creamy.

In a saucepan, combine frozen strawberries, granulated sugar, and water. Bring to a boil, then reduce heat and let simmer for about 15 minutes.

Whisk together sifted flour, kosher salt, and sugar in a bowl. In another bowl, mix milk, the remaining egg, and melted butter. Gradually combine wet and dry ingredients into a smooth batter. Let rest for 15 minutes.

Heat a non-stick crepe pan and lightly grease it. Pour about 1/4 cup of batter into the pan, swirling to cover thinly. Cook until golden, approximately 1-2 minutes on one side.

Place a scant tablespoon of cheese filling along one crepe edge. Fold sides over the filling and roll tightly. Repeat with remaining crepes.

Melt butter in a skillet, place blintzes seam-side down, and fry about 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes.