Blintzes are not really all that hard to make. A blintz is just a thin pancake (crepe or bletlach) wrapped around a filling and then sauteed in butter until golden brown on the outside.
There are two aspects that intimidate people: (1) making the crepe and (2) wrapping the crepe around the filling.
Mostly, making crepes is a matter of practice and adjusting your standards. You are rolling the crepes up, so they do not need to look perfect. A tear here or there can usually be worked around. As you make the crepes, you will improve your technique, figuring out how much batter you need for your pan and the best way to swirl the batter around to evenly coat the pan. You will fall into a rhythm, with each succeeding crepe looking nicer and being easier to make.
Rolling up blintzes is the same as rolling burritos. You put a line of filling on the bottom of the crepe, fold over the bottom of the crepe to cover the filling, fold in the sides, and then roll it up.