Beat eggs and milk/water together and gradually add flour to liquids. Stir consistently until you have a smooth batter. Grease heated 6” pan with butter. Pour 1/4 cup of batter into the hot pan. When the batter bottom solidifies pour excess back into the cup. When the batter starts to bubble and the edges look dry, turn over for a few seconds, then flip out onto a wooden plank (aluminum foil or waxed paper.) Each time you make another shell butter the pan.
Into each crepe put 1 full tablespoon of above filling in the center of the shell. Fold the top sides of the shell over the filling, tuck the two sides to center of shell, then turn bottom up to the top. Repeat this step until through.
In a buttered, hot pan, place blintzes (bottom side down) to brown. Turn when light brown, and brown the other side. Serve hot. Apple sauce, sour cream and cinnamon are great accompaniments.