Cara Albo is only 20 years old, but she's already become the executive producer, underscorer, and star in her own feature film. On this edition of Celebrity Chefs, the young movie mogul gets blintzed in the kitchen.

Click on the "Watch Video" link to see if it's easier to make a blintz or a movie.

The invite-only premiere for Cat's Cradle is being held Monday, June 23rd at South Edmonton Common. A free public screening will be held on July 12th at the Dow Centennial Centre in Fort Saskatchewan. For more information on the film, log onto www.skyline-films.com or www.catscradlemovie.com.

Cara's CD release concert for her debut album, "Embrace Me," is also being held at the DOW on January 24th. Tickets are on sale now at Ticketmaster.

Cara Albo's Cheese Blintzes

Crepes:
1 c flour
1 1/2 c milk
2 eggs
1 Tbsp oil
1/4 Tbsp salt

Mix together and blend. Let stand for one hour in fridge. Brush frying pan with oil. Pour 1/4 cup of batter into pan and swirl in circles until evenly spread in pan. Cook until crepe shakes free on pan. Set on wax paper to cool.

Filling:
1 c dry cottage cheese
1 tsp vanilla
1 3 oz pkg of cream cheese
1/4 c sugar

Mix together. Put a dollop in the centre of a crepe. Fold closed like a perogy/tortilla shell. Fry in 2 Tbsp of hot oil until brown. Serve with sour cream or yogurt and fresh/frozen berries.