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PdfBeat the eggs, milk, salt and oil together. Stir in the flour.
Heat a little butter, less than the size of a pea, in a 6” skillet. Pour in about 2 tbsp of the batter, tilting the pan to coat the bottom. Use just enough batter to make a very thin pancake. Let the bottom brown, then turn out onto a napkin, browned side up. Make the rest of the pancakes.
Spread 1 heaping tbsp of any of the fillings along one side of the pancake. Turn opposite sides in a roll up like a jelly roll.
Blintzes can be fried in butter or baked in a 425° oven until browned.
Serve with sour cream on Dairy blintzes