1sift the flour into a bowl. Add one whole egg, one egg yolk, (reserving the white), and the oil, then gradually beat in the milk until smooth. Let stand for 15 minutes.
2Heat a little oil in a 7 inch skillet, then pour off the excess into a cup. Pour 2 to 3 tablespoons of the batter into the skillet, tilting to coat evenly, and cook until golden on the underside. Turn over with a spatula or fork. Cook the second side then slide out of the skillet onto a plate.
3Repeat with remaining batter until you have made eight thin pancakes and all the batter is used.
Put all the ingredients for the filling into a bowl and beat together until smooth. Divide among the pancakes, spreading into a thick circle over the center. Brush the edges with the reserved egg white. Fold in the sides, then fold the top edge down and the bottom edge so that the filling is completely covered and you have a square parcel. Put joined side downward on a baking sheet, cover with plastic wrap, and chill overnight if desired.
4Put all the ingredients for the compote in a small pan and warm through.
Heat the butter in a large skillet and reheated pancakes in batches if needed, with the seam uppermost, then turn over carefully and cook until piping hot. Arrange two blintz on each serving plate, spoon the warm compote around and dust with the little sifted powdered sugar.