Directions:

EARLY IN DAY:

In a bowl, with wire whisk, beat 2 tablespoons melted butter with milk, flour, salt and 3 eggs.

Refrigerate 2 hours to allow flour to absorb liquid for a tender crepe.

With mixer at medium speed, beat cheeses, icing sugar, vanilla and 1 egg until smooth.

Brush 7-inch crepe pan with melted margarine or butter; heat over medium heat.

Pour in scant 1/4 cup batter

Cook 1 minute until top is set.

Invert onto waxed paper; repeat.

ABOUT 30 MINUTES BEFORE SERVING:

Heat pie filling with lemon peel; keep sauce warm.

Place 1/4 cup cheese mixture in centre on browned side of each crepe; fold to make a package.

In 10-inch skillet over medium heat, in 1 tablespoon hot margarine, cook half of blintzes at a time until golden.

Serve hot with blueberry sauce and, if you like, sour cream.

Serving Size: Makes 12 blintzes.