Vegetable Blintzes (Crepes)

Melissa made these with mashed potatoes for Passover one year and they were delicious! You can also make these as a side dish for any meal during the year.

3 eggs
1 teaspoon canola (or vegetable) oil
1 1/2 cups water
1/2 to 3/4 cup cake meal
pinch salt

1. Beat eggs until light. Add oil and beat 1 more minute. Beat in water, meal, and salt. Blend well or use food processor. Cover and refrigerate about 1 hour. Batter will thicken slightly.
2. Using a 8" or 9" nonstick pan, heat over medium heat. When hot, pour 1 oz. or 1/8 cup batter into hot pan and swirl to cover bottom. Any excess should be poured back into batter. Turn blintz over and cook about 30 seconds on the other side. Cool on a soft, smooth towel or paper towels. When all are cooked, separate with waxed paper and wrap in plastic wrap.
3. The filling can be lots of different vegetable combinations (small broccoli, peppers, carrots, zucchini, onion, mushrooms). Saute vegetable in chicken broth, water, or oil until soft. Wrap in crepe and fold in sides tight. You may also fill crepes with mashed potatoes or creamed spinach.
4. Pan fry in nonstick pan in a light coating of vegetable oil until golden brown.
5. These can be put together, wrapped well, and held until ready to fry before serving. Makes 14-16 crepes.