Make the filling by gently tossing all the filling ingredients together in a bowl.
To make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.
Stir in flour vigorously until the mixture issmooth.
Heat about 1/4 teaspoon oil in a 6 skillet over medium high heat.
Pour 2 tbs.
Batter into the pan, and tilt the pan around to coat the bottom with the batter.
Let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.
Make the rest of the pancakes in the same way.
When all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.
Place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.
Fold the top& bottom up and over the filling, then roll up from the other sides.
You can freeze the blintzes at this point (I freeze them in packets of 2 at a time).
Heat 1 tbs.
Oil in large skillet over medium heat (you don't need a lot of oil for this- you want just a thin coating).
Fry blintzes until golden brown on both sides.
If you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.
Serve with sour cream or sprinkled with powdered or granulated sugar; They are even good with some slightly sweetened ricotta cheese.
Makes 14 to 18 blintes.
NOTE: I often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; I often double the recipe to do so.
I also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor.