1 c. milk
3/4 c. all-purpose flour
2 eggs
1 tsp. unsalted butter, melted

FILLING:

1 2/3 c. pot or cottage cheese
1 egg, beaten
2 tbsp. granulated sugar
1/2 c. blueberries
1/8 tsp. ground cinnamon
1 tbsp. unsalted butter

SAUCE:

1/2 c. sour cream
1 tsp. vanilla extract
1/2 c. blueberries

To Prepare Blintze Wraps: In blender container combine milk, flour and eggs and process until smooth, scraping down sides of container as necessary. Refrigerate, covered, for 1 hour.

Heat an 8 inch non-stick crepe pan or skillet; brush 1/8 of the melted butter over bottom of pan and pour in 1/8 of batter (about a 1/4 of cup), quickly swirling batter so that it covers entire bottom of pan. Cook until bottom of blintze wrap is lightly browned; using pancake turner, carefully turn wrap over and brown other side. Slide blintze wrap onto plate and repeat procedure 7 more times, using remaining batter and melted butter and making 7 more blintze wraps.

To Prepare Blintzes: Force pot cheese through a sieve into a small bowl; add egg and sugar and stir until thoroughly blended. Fold in blueberries and cinnamon. Spoon 1/8 of filling onto center of each blintze wrap; fold sides of wrap in and roll to enclose filling. In 12 inch skillet melt butter; place seam side down in skillet and cook until golden on all sides.

To Prepare Sauce: In small bowl combine sour cream and vanilla and stir until smooth; fold in blueberries and spoon sauce over blintzes.