• 2 eggs
• 1-1/4 cups all purpose flour
• 1-1/2 cups water or milk
• 2 Tbs. oil
• 1/4 tsp. salt
• 5 pears, peeled and finely chopped or shredded
• 1/2 lb. canned poppyseed pie filling
• 1/4 cup raisins
• 1/2 cup peanut oil, for frying

Combine first 5 ingredients in a blender or food processor. Process 30 seconds until smooth. Scrape down sides using a spatula and process another 30 seconds. Refrigerate 2 hours. Combine pears, poppyseed filling and raisins in a bowl and set aside. Heat a heavy nonstick 8 inch skillet over medium high heat. Brush lightly with oil. If batter is thicker than the consistency of cream, add a tablespoon or two of water. Lightly stir batter before using. Pour in 2-3 tablespoons of batter. Swirl skillet from side to side to distribute a thin, even coating over the bottom. Return excess batter to bowl. Cook 1-2 minutes until top of blintz is dry. Stack cooked leaves on a dry towel. Place about 3 tablespoons of pear mixture into each blintz leaf. Fold in top and sides to form an envelope, and roll up. Heat oil in a heavy skillet or deep fryer over medium high heat. When oil is very hot, add blintzes, without overcrowding. Fry 2-3 minutes, turning occasionally, until golden.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 379, fat 22.3g, 50% calories from fat, cholesterol 47mg, protein 8.9g, carbohydrates 40.3g, fiber 6.0g, sugar 16.8g, sodium 41mg, diet points 8.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.3, Bread: 0.8, Lean meat: 0.2, Fat: 1.7, Sugar: 0.3, Very lean meat protein: 0.0

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