Blueberry Cheese Blintzes With Blueberry Sauce

• 1 cup milk
• 34 cup all-purpose flour
• 2 eggs
• 1 teaspoon unsalted margarine, melted
• 1 23 cups soft cream cheese
• 1 egg, beaten
• 2 tablespoons granulated sugar
• 12 cup blueberries
• 18 teaspoon ground cinnamon
• 1 tablespoon unsalted margarine
• 12 cup sour cream
• 1 teaspoon vanilla extract
• 12 cup blueberries

1. In blender container combine milk, flour, and eggs and process until smooth, scraping down sides of container as necessary.
2. Refrigerate, covered, for 1 hour.
3. Heat an 8-inch nonstick crepe pan or skillet; brush 1/8 of the melted margarine over bottom of pan and pour in 1/8 of batter (about 1/4 cup), quickly swirling batter so that it covers entire bottom of pan.
4. Cook until bottom of blintze wrap is lightly browned; using pancake turner, carefully turn wrap over and brown other side.
5. Slide blintze wrap onto a plate and repeat procedure 7 more times, using remaining batter and melted margarine and making 7 more blintz wraps.
6. Combine the cream cheese, egg and sugar and stir until thoroughly blended.
7. Fold in blueberries and cinnamon.
8. Spoon 1/8 of filling onto center of each blintz wrap; fold sides of wrap in and roll to enclose filling.
9. In small bowl combine sour cream and vanilla and stir until smooth; fold in blueberries and spoon sauce over blintzes.

milk, flour, eggs, unsalted margarine, cream cheese, egg, sugar, blueberries, ground cinnamon, unsalted margarine, sour cream, vanilla, blueberries

Taken from www.food.com/recipe/blueberry-cheese-blintzes-with-blueberry-sauce-432404 (may not work)