Beat flour and eggs until smooth. Add water, salt, and oil.

Grease a nine-inch skillet and heat. Pour one-third cup batter into skillet. Fry on both sides until golden. Repeat until all crepes are done.

Combine all ingredients for meat filling.

Grease deep 10-round baking pan. Place one blintz into pan, spread a layer of meat onto blintz. Repeat with remaining blintzes and meat, ending with a blintz.

Mix tomato sauce and egg yolk. Pour over pie. Bake at 375 degrees Fahrenheit for one hour. Cut into wedges. Serve warm.