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In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk.
Heat a lightly greased 8-in. nonstick skillet; pour ⅓ cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter.
For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 2 tablespoons in the center of each blintz; fold sides and ends on top of filling. Place folded side down. Serve with pureed berries. If desired, garnish with whipped cream and fresh berries.