Use an electric mixer to blend together all the crêpe ingredients (except the butter for the pan) in a large bowl. Blend until a smooth and thin batter forms.

Combine the cheese filling ingredients in a medium bowl and mix together. Set the filling aside.

Heat a 10-inch frying pan over medium heat and melt about 1/2 teaspoon butter. When the butter has melted, pour about 1/2 cup batter into the pan or enough to swirl the batter so that it entirely coats the bottom of the pan. Cook for 2 minutes or until golden brown on one side. Use a spatula to lift an edge of the crêpe, slip the spatula underneath, and quickly flip it over. Cook for another 1 and 1/2 minutes and then slide it out of the pan.

Repeat with the rest of the batter and stack the finished crepes on top of each other to keep them warm.

When ready to fill the crêpes, place each crepe, dark side down, on a plate. Pour 2 to 3 tablespoons of cheese filling across the center of the crêpe. If you want a softer cheese filling, heat in the microwave for 30 seconds. Fold the sides in and turn the entire blintz over to hide the seam onto a serving plate.

Serve two to three blintzes on each plate. (Optional: Garnish your plate with strawberry preserves and sprinkle with powdered sugar.)