Filling:
In medium bowl, combine cheeses, egg yolk, sugar, and vanilla. Beat with mixer until smooth. Cover and refrigerate while making blintzes.
Blintzes:
In medium bowl, beat eggs, salad oil, and milk until well mixed. Add flour and salt and beat until smooth. Batter should be the consistency of heavy cream. Cover and refrigerate for 30 minutes. Heat a small skillet with a little oil to coat. Pour in 2 tablespoons of the batter and spread to coat the pan. Cook each side until just slightly brown. Stack up and set aside to cool. Fill each blintz with a rounded tablespoon of filling and roll up. Place on cookie sheet, cover with damp towel and refrigerate over night. Remove from refrigerator, uncover blintzes and place in a 350º oven for about 30 minutes, or until bubbly. (Or, you may fry them in a little oil as they are made and eliminate the overnight refrigeration). Serve warm with sour cream or vanilla yogurt, powdered sugar and warmed and sweetened blueberries that have been thickened with cornstarch. Makes about 20 blintzes.
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