INGREDIENTS

INSTRUCTIONS

Sift  flour  and salt.   Beat eggs well, add water. Add flour
gradually to eggs, stirring constantly, until batter is smooth and
thin. Heat a small frying pan, Teflon makes life easy, and smear with
a very thin coat of butter.  When pan is hot, put in about 1/4 cup
batter, tilt pan until it covers.  Cook until it begins to blister  and
is shiny. Turn out on table cloth. I always use one, but I Guess  you
can use paper towels. Continue until all the batter is used.  Should
make 10 or 12 circles. Mix the ingredients well. Now it's time  to
'build your blintzas' as my daughter used to say. Put some filling  off
center on each circle. Fold the bottom up and the top down.  Tuck  in
sides, or fold in, before you put the op down. Confused? Just try  it,
it's easy. At this point you can store them in the fridge,  or  freeze
them.  They freeze well. To finish, just fry them in a small  amount of
butter, until browned Great, served with sour cream. They  are a bit
complicated, but not really difficult. Howard, I am giving  you the
recipe for 24 because it is so easy and they freeze so well.  Use well
seasoned pans, 6". This should make about 50 pancakes. I  guess the
directions don't change when you change the ammounts.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 126mg
Sodium: 442.7mg
Potassium: 147.6mg
Carbohydrates: 36.2g
Fiber: 1.1g
Sugar: 4.4g
Protein: 17.2g