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To make the pancake batter, whisk together the milk, eggs, oil and salt in a large bowl. Add the flour gradually, whisking constantly until the batter is smooth. Set aside.
Stir together all of the filling ingredients in a small bowl. Set aside.
Set an 8-inch frying pan on medium heat. When the pan is hot, add a swipe of butter. Pour in 2 to 3 tablespoons of the pancake batter, swirling the pan to create a thin pancake. Cook the pancake about 30 seconds, until the top looks dry and the edges start to curl. Use your fingers or a spatula to remove the pancake and set aside on a plate to cool. Then, make as many more pancakes as the batter will allow.
Let the pancakes cool a little. Lay out about 4 pancakes, pale side up, and put about 1 ½ tablespoons of the filling in the center of each. Fold each of the pancakes up into a square package, making sure the corners are completely closed.
Heat 2 teaspoons vegetable oil and 1 ½ tablespoons butter in a large frying pan over medium heat. Cook the blintzes in batches until deep golden brown and warmed through, 2 to 3 minutes per side. Sprinkle with powdered sugar and serve with applesauce on the side if you like.