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["Make the filling by gently tossing all the filling ingredients together in a bowl.", "Set aside.", "To make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.", "oil together.", "Stir in flour vigorously until the mixture issmooth.", "Heat about 1/4 teaspoon oil in a 6"" skillet over medium high heat.", "Pour 2 tbs.", "batter into the pan, and tilt the pan around to coat the bottom with the batter.", "Let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.", "Make the rest of the pancakes in the same way.", "When all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.", "Place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.", "Fold the top& bottom up and over the filling, then roll up from the other sides.", "You can freeze the blintzes at this point (I freeze them in packets of 2 at a time).", "Heat 1 tbs.", "oil in large skillet over medium heat (you don't need a lot of oil for this-- you want just a thin coating).", "Fry blintzes until golden brown on both sides.", "If you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.", "Serve with sour cream or sprinkled with powdered or granulated sugar; They are even good with some slightly sweetened ricotta cheese.", "Makes 14 to 18 blintes.", "NOTE: I often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; I often double the recipe to do so.", "I also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor."]
