You need to plan a little in advance since the crepe batter needs to refrigerate for at least an hour or up to overnight in the fridge. Start by combining the crepe ingredients in a blender or food processor fitted with the "S" blade. Pour the batter into a container or bowl, cover and refrigerate. When the batter is ready, heat up the crepe pan on a medium flame. Spray lightly with cooking spray. Measure out ¼ c of batter and pour into the middle of the pan. Working quickly, tip the pan in a circular motion until the whole pan is covered in batter. Let the crepe cook for about 1 minute, or until the edges begin to curl. Lift up the crepe with a spatula and turn over onto a plate. DO NOT attempt to flip the crepe in the pan. Continue with the remaining batter.
Once the batter is all used up, combine the filling ingredients in a bowl. Place 2 tablespoon of filling on the bottom half of a crepe. Fold it over ⅓ of the way towards to center of the crepe so the filling is covered. Fold in the two sides. Roll from the bottom. Repeat with the remaining crepes.
Heat butter in a skillet and cook the blintzes seam side down first until golden and brown. Flip and brown the top. Remove from the pan and continue with remaining blintzes.
