To make batter, put the eggs, milk, oil, and salt in a
blender container. Blend well. Add the flour and blend
until just combined, scraping down the sides once.
Brush and 8-inch frying pan with melted butter. Pour
in 2 to 3 Tbsp. of batter, tilting the pan so the
batter flows to coat the bottom. Use just enough
batter to make a thin pancake. Cook until the edges
begin to turn golden. Shake the pan to loosen the
pancake. Quickly turn the pancake out onto a paper
towel, browned side up. Repeat with the remaining
butter and batter, stacking the cooked pancakes
between sheets of paper towel. Combine all the
ingredients for the filling in a mixing bowl. Arrange
a pancake, browned side up, and place a heaping
spoonful of filling just above the center. Fold the
sides toward the middle, overlapping the edges. Fold
down the top to seal in the filling, then roll the
pancake to make a neat little packet. Arrange the
blintzes, seam side down, on a heated griddle or in a
large skillet brushed with butter. Cook until browned,
turning once. Makes 14 to 18 blintzes. From The
Brooklyn Cookbook by Stallworth and Kennedy
