• To make blintz batter, add all blintz ingredients to a food processor or blender and blend for a few seconds until smooth. Then pour batter in bowl and set aside.
• Heat a small 8-9 inch non-stick skillet over medium-high heat and spray a bit of cooking spray to evenly coat pan.
• Pour a ladle sized amount of batter into skillet, making a thin, circular motion to evenly distribute the batter.
• Cook blintz on the first side for about 1-2 minutes until it can easily move around in the pan and is not sticking. Then carefully use a spatula and flip over and cook the other side for another minute.
• As you make the blintzes, remove them from pan and set aside on a parchment paper lined baking sheet, making sure not to overlap because the blintz can stick to each other.
• Once all the blintzes are done, fill each blintz with 1 ounce of shredded mozzarella and a bit of sundried tomatoes.
• Fold the blintz up like a burrito, tucking in the sides and then place the rolled blintz back in the non stick skillet, seam side down and lightly searing each side of the rolled blintz. Continue with the rest until they are all lightly seared.
• When ready to serve, top blintz with pesto, more sundried tomatoes and garnish with a sprig of basil.

Basil Pesto

• If making homemade peso, add the almonds and garlic clove to a food processor and pulse until all are ground well.
• Add all but 1 sprig of basil, parmesan cheese and olive oil and pulse together until well incorporated. Taste for seasoning and add additional olive oil if needed for desired consistency. Save 1 sprig of Basil for Garnish.