For blintz wrappers, put all the batter ingredients into
     a blender or food processor and process until very 
     well combined.  Scrape down sides of container once 
     or twice during processing.  This batter will be very 
     thin.  Let it rest while mixing up filling, to allow the 
     bubbles to disperse.

     Combine all filling ingredients in a bowl and mix well.

     Frying the wrappers can be tricky, so make extra
     batter the first time to allow for failures.  Heat a 
     lightly oiled 6" frying pan, preferably non-stick, over 
     medium heat.  Pour 2 Tbsp. batter into pan and
     quickly tilt pan so that batter covers entire surface
     thinly.  Heat for 30 seconds, then loosen edges and
     tip out of pan onto paper towels to cool.  Only one 
     side will be fried, and it will only be slightly browned;
     the unfired side should be dry.  Otherwise, adjust the 
     heat and try again.  The trick is to get the heat right 
     and not use too much oil or butter in the pan.  This
     amount of batter will make 15 blintz wrappers, if none
     is lost to failures.  It gets easier with practice!

     When wrappers are all fried and spread out on paper 
     towels, fried side up, divide filling among them.  If 
     filling is very wet, try to leave liquid in bowl, as it may
     leak out of the blintzes. 

     Wrap blintzes as follows:

     Fry in butter, to heat and brown delicately, turning
     once to brown both sides.

     Serve with sour cream and jam.

     Makes 15 blintzes, 4 to 6 servings.