In a blender, combine flour, milk, eggs, the 1/2 teaspoon vanilla and the dash salt. Cover and blend until smooth (texture should be that of whipping cream or a milk shake). Let batter stand for 30 minutes before using.
In a large bowl, combine cheese, sugar, the 1 teaspoon vanilla, the dash salt and, if you like, ground cinnamon. Beat by hand or with an electric mixture on low speed until nearly smooth. Set aside.
To make blintzes, heat a lightly greased 8-inch nonstick skillet over medium heat until a few drops of water dance across the surface. Remove skillet from heat. For each blintz, spoon slightly less than 1/4 cup batter into hot skillet. Quickly lift and tilt skillet to spread batter into a thin, even circle. Cook 1 to 1-1/2 minutes or until top is set and edges are lightly browned. Invert skillet over a clean kitchen towel to remove blintz. Repeat with remaining batter, greasing skillet occasionally, to make 8 to 10 blintzes.
To serve, spoon about 1/4 cup of the cheese filling across blintz just below center. If you like, add some nuts. Fold the bottom of blintz over filling. Fold in sides, then roll up. Arrange, seam-side down, on an individual dessert plate. Repeat with remaining blintzes and cheese filling. If you like, serve with blueberries and whipped cream. Makes 8 to 10 blintzes.