Whisk together all ingredients until smooth. Let batter rest 15 to 30 minutes.

Grease a non-stick pan. Using a ladle, pour in enough batter to evenly coat the bottom of the pan. You may have to swirl the pan in a circular motion to create an even layer of batter. Once the batter solidifies into a crepe, turn it over and cook on other side for 30 seconds. Remove. Repeat with remaining batter.

Mix ingredients together in a large mixing bowl.

Create a blintz cake by alternating layers of crepes and layers of filling. (Don’t put it in a pan. You can assemble it on a cake stand.)

Start with a crepe spread thinly with filling (between 1/4- and 1/2-inch thick). Make sure the crepe is fully covered.

Cover with a second crepe and spread with filling again. Make as many layers as you desire.

Spoon can of cherry pie filling over the “cake” before serving, if desired.