Making the crepe
1 cup all purpose flour
1 cup milk
3 large eggs
2 Tblsp melted butter
2 tsp sugar
Pinch of salt

Combine all ingredients with an electric mixer in a large pitcher or other container with a pouring lip. Cover with plastic wrap and let stand at room temperature for 30 minutes or refrigerate for up to 2 days. Place a nonstick or seasoned crepe pan over medium high heat. Coat the pan with a little butter. Stir the batter and pour 2 ½ to 3 Tblsp batter into the pan, lifting the pan off the heat and tilting and rotating it so the batter forms an even layer. Cook until the top is dry and set and the underside is golden. Remove the blintz to a piece of paper towel. Continue cooking the rest of the blintzes, buttering the pan and stirring the batter before starting each blintz. Stack the finished blintzes between sheets of paper towel. If not using them right away, cool and wrap airtight up to 2 days.

Lemon Curd

4 eggs yolks plus 1 egg white
¼ cup butter
¾ cup granulated sugar
Juice and grated rind of 1 lemon

In a small saucepan, place egg yolks and egg white and sugar. Stir till well combined. Add butter, cut into small pieces. Stir continually over medium heat until thickened. Add lemon juice to taste and grated rind. Remove from heat and cover until ready to use.

Assembling Blintzes

In center of crepe, place 1/4 cup blueberry pie filling.  Fold sides over the filling so the blueberries are fully enclosed and then fold the ends over to make a square. In a frying pan using med-high heat add 2 Tblsp butter and 4 Tblsp veg. oil. Place each blintz in hot oil and fry until golden on each side. Carefully lift out and place on paper towel.

To serve, place two blintzes on a serving plate. Spoon lemon curd on each blintz and sprinkle lightly with powdered sugar.