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PEAR POPPY SEED BLINTZES

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

Combine eggs, flour, milk 2 tablespoons oil, and salt 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. In a bowl combine the pears, poppy seed filling and raisins, mix well and set aside. Heat a heavy nonstick 8 inch skillet over medium high heat. Brush the skillet 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.

To assemble place about 3 tablespoons of pear mixture into each blintz leaf.

Fold in top and sides to form an envelope, and roll up. Heat the remaining oil in a heavy skillet or deep fryer. When the oil is very hot, add the blintzes, without overcrowding. Fry 2-3 minutes, turning occasionally, until golden.