1. To make the batter, whisk together the milk, eggs, and vanilla extract in a large bowl. Add the flour, sugar, and salt and whisk until the batter is thoroughly combined and no longer lumpy. Cover and refrigerate for at least two hours or overnight.
2. To make the crepes, heat an 8 or 10-inch nonstick crêpe pan over high heat. (You may use a nonstick skillet if you do not own a crêpe pan.) While the pan is heating, prepare four clean dishtowels or four squares of parchment paper to hold the cooked crêpes. If the crêpe batter has separated, whisk it until it is smooth and combined.
3. Once the pan is hot, turn heat down to medium. Add a scant 1/3 cup of the batter to the hot pan and immediately tilt the pan and swirl the batter until it reaches to the edges. The batter should thinly coat the bottom of the pan.
4. Cook the crêpe undisturbed for 40 seconds to 1 minute, until edges are lightly browned and release easily from pan and the center is dry. Using your fingers or a thin, flexible spatula, loosen one edge and carefully remove the crêpe to the dishtowel or parchment paper. (Do not use tongs, which may puncture or tear the delicate crêpe. If the bottom of the crêpe browns before the center is dry, flip it over and briefly cook the underside. Then add slightly less batter to the pan going forward.)
5. Repeat until you have used all of the batter. You should have 8 crêpes. (The crêpes may be prepared up to a day ahead and refrigerated until needed.)
6. To make either filling, mix all of the ingredients together in a medium bowl and whisk until smooth.
7. To fill the blintzes, place one crêpe, cooked side down, on a clean dishtowel or board and spoon 2 to 3 tablespoons of the filling just below the center of the crepe, leaving a border on the bottom and each side. Fold the bottom layer over the filling, then fold in each side, enclosing the filling completely, and roll up like a burrito. Filled, uncooked blintzes can be stored in the refrigerator for up to 1 day. Place the filled crêpes seam-side down in a baking dish and refrigerate until needed. For longer-term storage, the filled blintzes should be frozen.
8. To cook the blintzes, melt 2 tablespoons butter in a 12-inch, non-stick skillet. Place four blintzes in the skillet and cook over medium heat until the bottom is lightly browned, 2 to 3 minutes. Flip the blintzes and brown on other side, about 2 minutes. Repeat with the remaining blintzes, adding more butter to the skillet as necessary.
9. Serve blintzes immediately topped with jam, sour cream, and fresh sliced fruit.

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