Drain the cottage cheese for at least 3 hours using a sieve lined with cheesecloth. In a food processor, combine the drained cottage cheese, sugar, one egg, egg yolk, and vanilla extract. Blend until smooth.

In a saucepan, combine thawed strawberries, sugar, and water. Bring to a boil, then simmer for about 15 minutes until thickened.

In a mixing bowl, whisk together flour, sugar, and salt. In another bowl, mix milk, eggs, and melted butter. Gradually pour wet ingredients into dry, whisking until smooth.

Heat a non-stick skillet, coat with butter, pour in batter to cover the pan. Cook for 1-2 minutes until edges brown, flip and cook the other side until golden. Transfer to wax paper.

Lay a crepe flat and add a tablespoon of cheese filling in the center, fold sides over filling, and roll tightly. Repeat with remaining crepes.

In a skillet, heat, brush with butter, place filled blintzes seam-side down. Fry for 3-4 minutes until golden; flip and cook for another 3-4 minutes. Serve drizzled with strawberry sauce.