Makes about 2 dozen
For the pancakes:
4 large eggs
1 3/4 cups milk
1 cup flour
1/2 tsp. salt
Combine the eggs and milk. Stir in the flour and salt and combine using a blender, food processor or whisk. Allow the batter to stand for an hour or longer (if more than an hour, store in the refrigerator).
Put the batter into a measuring cup with a good pouring spout. Heat a small pan on top of the stove, add a small amount of butter, and when it melts, wipe out the pan with a paper towel.
Hold the pan with one hand and with the other pour some batter into the pan. Immediately, pour any excess back into the container of batter. Return the pan to the heat and cook the pancake until firm, about a minute. Flip the pancake onto a board or plate. Continue until all the batter is used. You may refrigerate them at this point, or proceed to fill and bake them.
For the filling:
Mix ingredients together.
To fill the blintzes, place a large spoonful of filling in the center of each pancake. Fold over both sides, and roll into a rectangular shape. Place the blintzes in a baking dish, dab each one with a little butter and sprinkle with a little sugar. Bake uncovered in a 350-degree oven for 15 minutes, or until warmed through.
(Rebecca Ets-Hokin)