Combine eggs and oil in bowl and beat until light and frothy. Beat in milk, then flour and salt. Beat until well blended.
Cover batter and refrigerate for 15 minutes, until flour absorbs and mixture thickens.
Place an 8-9 inch frying or omelet pan over medium heat. Lightly grease with paper towel dipped in margarine.
When pan is very hot, quickly pour 1/4 cup batter and swirl quickly to cover bottom.
When batter starts curling away from sides of pan, shake crepe onto paper towels. Repeat.
To freeze at this point, cool and then place between wax paper sheets. Stack and wrap bundle in foil.
To make blintz filling:
In a bowl combine apple pie filling, diced apple, lemon juice, pecans and cinnamon.
Place about one tablespoon filling into center of crepe. Fold top down, bottom up, and sides in to enclose filling. Then place fold side down onto platter to await frying.
When all blintzes are filled, heat frying pan with 2 tablespoons of melted butter or margarine and fry blintzes, a few at a time, on both sides until golden brown. Add more margarine as needed during frying. Serve hot.