In a blender, combine flours, milk, seltzer, eggs, oil, sugar, and salt; blend until smooth. Let stand at room temperature for 30 minutes.

Lightly spray an eight-inch cast iron or crepe pan with cooking spray and heat over medium-high heat until hot. Pour 1/4 cup batter into the pan and tilt the pan to spread evenly. Cook until the bottom is golden brown, about one minute. Flip and cook on the other side until golden, then set aside. Repeat with the rest of the batter, spraying the pan between each as needed.

For the filling: Mix farmer cheese, honey, chili flakes and thyme, and season with salt to taste.

For the topping: Melt butter in a saucepan over medium heat. Add tomatoes and garlic and sauté for 10 to 14 minutes until nicely caramelized.

Preheat oven to 350 degrees Fahrenheit.

Place a crepe on a flat work surface, spotted side up. Place one tablespoon filling just below the center of the crepe. Fold the bottom up, then the two sides in, and then roll up from the bottom to cover the filling. Place on a baking sheet, seam side down. Repeat with remaining blintzes. Bake for about 10 minutes, until hot and crispy.

To serve, top with tomatoes and garlic. Garnish with a sprig of thyme and a small drizzle of honey.