Add sour cream and blend well. Add flour gradually. Mix well until batter is smooth. Heat on a low flame a small amount of oil in an 8-inch frying pan until hot but not smoking. Fry on one side until set and golden, approx.
Slip pancake out of pan and repeat until all batter is used.
Add oil to pan as necessary. In another bowl mix all ingredients for filling. Fold in sides to center and roll blintz until completely closed. Replace rolled blintzes in pan and fry for 2 minutes, turning once.