1. In a bowl combine eggs and water and blend thoroughly. Beat in flour and salt. This will make a loose mixture.

2. Heat a 7 inch omelet pan with small amount of butter or oil (use paper towel to apply). Pour 2 tablespoons of batter into pan and rotate to cover pan evenly.

3. Cook until golden on 1 side - about 3 minutes and remove from pan. Pile one on top of another with the cooked side on top. Now pancake is ready to be filled.

FILLING: Combine all ingredients and mix thoroughly.

FINALE:

1. Place 2 heaping tablespoons of filling on half of the unbrowned side of the pancakes. Fold the pancake over once to cover the filling. Then fold in the sides and continue rolling. Refrigerate.

2. When ready to serve heat butter in skillet until hot. Put in blintzes with seams down and fry until brown on both sides.

3. Serve with sour cream. (Make 1 1/2 of pancake batter and double the cheese filling ingredients for a larger group). Makes about 20 blintzes. Freezes great before frying.