Note: You can try all sorts of fresh cheeses for blintz fillings. Substitute fromage blanc, cottage cheese, or cow's-milk ricotta for sheep's-milk ricotta. They'll all be delicious.

1. Combine the blintz ingredients in a blender or food processor, then process until smooth, and let stand at room temperature for 30 minutes.

2. Combine filling ingredients in a blender or food processor, process until smooth, and then set aside.

3. Place an 8-inch nonstick or seasoned pan over medium heat. Coat with a little unsalted butter. Pour about 3 tablespoons of blintz batter into the pan, then tilt and rotate the pan until the batter forms an even layer. The blintz is done when the top is dry and the underside is lightly toasted. Continue cooking blintzes until the batter is finished, and stack them between sheets of parchment paper.

4. Spoon about 2 tablespoons of filling into the center of each cooked blintz, and fold the sides of each blintz around the filling to form a rectangular package. Melt 2 tablespoons of butter in a large, nonstick skillet over medium heat, and then cook the filled blintzes until they are lightly toasted on both sides.

5. Melt 1 tablespoon butter into ¼ cup honey. Top blintzes with fresh blueberries and a drizzle of the butter and honey mixture. Serve immediately.