For filling, in food processor bowl, combine cottage cheese, cream cheese, sugar, zest and vanilla extract. Whirl until smooth, stopping to scrape side of bowl once or twice. Scrape mixture into a bowl. Stir in figs. Cover and chill until ready to bake blintzes. (Can be made up to 1 day before serving.)

For pancakes, in clean, dry food processor bowl, combine milk, flour, eggs, sugar and salt. Whirl until blended. Pour into a 2-cup glass measuring cup or bowl. Cover and chill for 1 hour. Batter should be the consistency of heavy cream. Place a 10-inch skillet over medium heat. Add 1 teaspoon butter to skillet. When butter melts, swirl pan to coat evenly. Add about 1/4 cup batter. Tilt pan to cover bottom evenly. Return to heat and cook until underside is golden, about 45 to 60 seconds. Carefully flip pancake and cook the other side for 10 to15 seconds. Remove to a wire rack to cool. Repeat with remaining batter and butter. (Cooled pancakes can be stacked between sheets of wax paper, wrapped airtight and refrigerated for 1 to 2 days before serving.)

To assemble and bake, preheat oven to 375ºPlace one pancake on a cutting board. Spoon 1/3 cup filling in the shape of a cylinder (about 3-x-2-incslightly below the center of one pancake. Fold up bottom of pancake over filling. Fold in sides. Roll up to enclose filling. Place, seam side down, on baking sheet coated with nonstick spray. Repeat to make 6 blintzes. Spray tops of blintzes with nonstick spray or brush with 1 tablespoon of butter, melted. Bake for 12 to 15 minutes or until hot.

Serve warm, topping each with about a tablespoon of sour cream and a teaspoon or two of Fig Spread.