1 cup all-purpose flour
1 cup milk
1/2 teaspoon vanilla
1 15-oz. carton whole milk ricotta cheese or 2, 8-oz. packages cream cheese, softened
1/4 to 1/3 cup sugar
1 teaspoon vanilla
Dash ground cinnamon (optional)
Finely chopped nuts or raisins (optional)
Blueberries or sliced strawberries (optional)
Whipped cream (optional)
For blintzes: In a blender, combine flour, milk, eggs, the 1/2 teaspoon vanilla and the dash salt. Cover and blend until smooth (texture should be that of whipping cream or a milk shake). Let batter stand for 30 minutes before using.
For cheese filling: In a large bowl, combine cheese, sugar, the 1 teaspoon vanilla, the dash salt and, if you like, ground cinnamon. Beat by hand or with an electric mixture on low speed until nearly smooth. Set aside.
To make blintzes, heat a lightly greased 8-inch nonstick skillet over medium heat until a few drops of water dance across the surface. Remove skillet from heat. For each blintz, spoon slightly less than 1/4 cup batter into hot skillet. Quickly lift and tilt skillet to spread batter into a thin, even circle. Cook 1 to 1-1/2 minutes or until top is set and edges are lightly browned. Invert skillet over a clean kitchen towel to remove blintz. Repeat with remaining batter, greasing skillet occasionally, to make 8 to 10 blintzes.