| 1 | Sift the flour with the salt and salt. |
| 2 | Beat eggs well, add water. |
| 3 | Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. |
| 4 | Heat a small frying pan, teflon makes life easy, and smear with a very thin coat of butter. |
| 5 | When pan is hot, put in about ?cup batter, tilt pan until it covers. |
| 6 | Cook until it begins to blister and is shiny. |
| 7 | Turn out on table cloth. |
| 8 | I always use one, but i guess you can use paper towels. |
| 9 | Continue until all the batter is used. |
| 10 | Should make 10 or 12 circles. |
| 11 | Mix the filling ingredients well. |
| 12 | Now it"s time to "build your blintzas" as my daughter used to say. |
| 13 | Put some filling off center on each circle. |
| 14 | Fold the bottom up and the top down. |
| 15 | Tuck in sides, or fold in, before you put the op down. |
| 16 | Confused? just try it, it"s easy. |
| 17 | At this point you can store them in the fridge, or freeze them. |
| 18 | They freeze well. |
| 19 | To finish, just fry them in a small amount of butter, until browned great, served with sour cream. |
| 20 | They are a bit complicated, but not really difficult. |
| 21 | And they freeze so well. |
| 22 | Use well seasoned pams, 6". |
| 23 | Elaine radis, prodigy food & wine board |
