|Eggs||3 , well beaten|
|Milk||1 Cup (16 tbs)|
|Cooking oil||2 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Cheese filling||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Sour cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Solo filling/Glaze||1⁄4 Cup (4 tbs) (Any Desired Fruit Flavor)|
Combine eggs, milk, salt, and oil.
Stir in flour and blend well.
Let mixture stand about 30 minutes.
Heat a scant teaspoon butter in a 10-inch skillet.
Pour about 1/4 cup batter and tilt pan quickly to spread batter over bottom of pan.
Cook over medium-high heat until batter sets; bottom should not brown.
Turn out onto a platter, stacking cakes bottom side up.
When all the pancakes are cooked, divide cheese filling among pancakes, spreading it along 1 edge of cooked side.
Fold sides in and roll up, starting with side that is spread with filling.
Roll tightly and refrigerate at least 1 hour.
At serving time, melt 2 tablespoons butter in a heavy skillet over medium heat.
Brown blintzes carefully on both sides, turning once, adding more butter if needed.