BATTER:

3 eggs
1 c. milk or water
1/2 tsp. salt
2 tbsp. salad oil
3/4 c. sifted flour
Oil for frying

FILLINGS:

1 1/2 c. blueberries
3 tbsp. sugar
1 tbsp. cornstarch
1/8 tsp. nutmeg

OR:

Use any good fruit preserve (strawberry, raspberry, apricot)

1. Beat the eggs, milk, salt and oil together. Stir in the flour.

2. Heat a little oil in a 6 inch skillet. Pour 2 tablespoons butter in pan and tilt pan to coat bottom. Let bottom brown, then carefully turn out onto a napkin, brown side up. Make the rest of the pancakes.

3. Spread 1 heaping tablespoon of filling along one side of a pancake, turn opposite sides in and roll up like a jelly roll.

4. You can fry the blintzes in butter or oil or bake them in a 425 degree oven until brown. Serve with sour cream. Makes about 18.