PREPARATION:

1. To prepare blintz batter, combine eggs, milk, flour, cornstarch and salt in food processor or blender container; process just until smooth. Pour into 1-quart glass measure; set aside.
2. Coat bottom of 7- or 8-inch nonstick skillet with butter. Heat skillet over medium heat until butter sizzles.
3. Remove skillet from heat. For each blintz, pour about 3 tablespoons batter into bottom of hot pan, swirling pan to cover bottom. Return skillet to heat. Cook 1 to 2 minutes or until bottom of blintz is browned. Invert pan over large heatproof plate, flipping blintz onto plate. Rub butter over browned surface of cooked blintz.
4. Repeat steps 2 and 3 with remaining batter, stacking and buttering cooked blintzes on plate.
5. To prepare cheese filling, beat ricotta cheese, cream cheese, sugar and almond extract in large bowl with electric mixer at medium speed just until blended.
6. To fill blintzes, place 2 tablespoons filling in center on unbrowned side of each blintz. Fold in sides about 1 inch, then fold in opposite edges to enclose filling and form rectangular shape.
7. Melt 2 tablespoons butter in large skillet over medium heat. Add blintzes in batches and cook 2 minutes per side, until heated through. Serve warm topped with fruit and sour cream, if desired.