– Pound the eggs with salt and sugar, dilute with part of the milk and stir in the flour. Dilute with the rest of milk and strain

– Bake the blintzes both sides in a buttered frying pan

– Brush each of the blintzes with the jam or confiture and put one on another in a buttered form filling it for ¾.

– Egg mixture: beat the eggs with salt and milk. Coat the blintzes with the mixture and bake in oven until the mixture thickens

– Sprinkle with the powdered sugar and decorate with the jam when serving