2 eggs
1/4 cup sweet cream or half & half
1 tbsp. melted butter
pinch of salt
scant 1/3 cup flour

Beat eggs well, add cream and cooled melted butter, salt and flour. Beat well. Have a 9 or 10 inch iron skillet hot with 2 tbsp. melted butter.

Pour about 1/2 cup of batter into the skillet and keep tilting so the batter will run into a circle in the skillet. Cook over low heat for about 2 minutes. Do not turn pancake over, but sprinkle a mixture of cinnamon and sugar over the Blentze and fold over half, then over again into a triangle shape.

Transfer to a dish and keep warm.

Serve with Fruit Topping.

Fruit Topping:

1 small package dried mixed fruit, washed
2 to 3 quarts cold water
2 to 3 tbsp. sugar (or more, to taste)
1 egg
1 cup cream
1 to 2 sticks cinnamon

Simmer fruit in water over very low heat. Add sugar when fruit is cooked through and tender. Beat egg well and add to the soup, stirring in with a fork. Add cream and cinnamon. Leave to infuse for 30 minutes (at least).

Serve over Blentzes.