1½ cups flour
1½ cups milk (substitute water if you’d like them to be pareve)
2 tablespoon sugar
2 teaspoon vanilla
Beat eggs with sugar, oil and vanilla in a large bowl. Stir in flour until no lumps are visible. Add milk and mix until well combined.Brush an 8 or 9 inch skillet or crepe pan lightly with oil. Heat over medium high flame. When the pan is hot, pour in approximately 1/4 cup batter and cook about one minute or until crepe is golden on the bottom. Flip the crepe and cook 45 seconds to brown the other side. Remove and cool on a rack or paper towel. Stack the blintzes only after they have cooled somewhat. Unfilled blintzes freeze well. Defrost in the refrigerator
for the filling
3 cups dulce de leche
3/4 cup whole milk
3 tablespoon butter
3 tablespoons brandy (Slivovitz), optional
2 cups pecans, toasted and chopped
prepare the filling:
Combine dulce de leche, milk and butter in a heavy pot. Bring to a boil. Lower the flame and simmer for 5 minutes until sauce is reduced to 2 3/4 cups. Remove from heat and stir in the brandy.
Place one crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold the crepe in half over the filling, then again in half to form a triangle. Place the crepe in a 9”x13” glass or ceramic baking dish. Continue filling and folding the crepes, overlapping them slightly in the baking dish. Until this point you can prepare this dish in advance. Refrigerate crepes and remaining sauce separately.
When you are ready to serve preheat oven to 350°. Reheat sauce and drizzle over crepes. Bake until heated through, about 15 minutes. Sprinkle with remaining pecans and serve. serves 12