Preheat oven to 200 F and line a baking sheet with a nonstick cooking mat.
In a small saucepan, heat the blueberries, honey, lemon zest, lemon juice and vanilla bean over medium heat until completely defrosted. Continue to cook until the sauce thickens and gets jammy. Set aside and keep warm.
In a small food processor, process together the cottage cheese, cream cheese, sugar and vanilla. Set aside.
In another shallow bowl, mix together the eggs, milk, cinnamon and vanilla.
Heat a large nonstick skillet over medium heat and spray with nonstick cooking spray, oil or butter. Dip the Flatouts on both sides in the egg mixture and panfry until golden brown on each side, about 2-3 minutes per side. Transfer to the baking sheet in the oven to keep warm. Continue with remaining 5 Flatouts.
When ready to serve, divide the filling in a line towards one side of each Flatout breads (set out landscape wide) and roll up like a wrap.
Transfer the rolled up French Toast crepes to a serving platter and top with blueberry sauce. Garnish with additional lemon zest and powdered sugar, if desired.