Apple Blintzes Or Jewish Crepes - batter

Method

• Combine eggs and oil in bowl and beat until light and frothy. Beat in milk, then flour and salt. Beat until well blended.
• Cover batter and refrigerate for 15 minutes, until flour absorbs and mixture thickens.
• Place an 8-9 inch frying or omelet pan over medium heat. Lightly grease with paper towel dipped in margarine.
• When pan is very hot, quickly pour 1/4 cup batter and swirl quickly to cover bottom.
• When batter starts curling away from sides of pan, shake crepe onto paper towels. Repeat.
• To freeze at this point, cool and then place between wax paper sheets. Stack and wrap bundle in foil.
• To make blintz filling:
• In a bowl combine apple pie filling, diced apple, lemon juice, pecans and cinnamon.
• Place about one tablespoon filling into center of crepe. Fold top down, bottom up, and sides in to enclose filling. Then place fold side down onto platter to await frying.
• When all blintzes are filled, heat frying pan with 2 tablespoons of melted butter or margarine and fry blintzes, a few at a time, on both sides until golden brown. Add more margarine as needed during frying. Serve hot.