Let's start with the blintz batter. Combine flour, sugar and salt in a large bowl. In a seaprate bowl, whisk together eggs, milk and 1 tablespoon melted and cooled butter. Mix the dry into the wet until no lumps remain. Let batter rest in refrigerator at least 1 hour to let gluten relax.
While batter is chilling, make filling. Heat a wide, thick-bottomed saute pan over medium-high heat and add oil to heat. Add onions with a little salt (about ¼ tsp). As soon as onions start to brown, reduce to medium-low. Keep cooking for up to 40 minutes or an hour until the onions are very caramelized, stirring often. If they start to burn a little, add a little water.
Once the onions are nearly ready, add 1 tablespoon butter and apples and saute for 10 minutes until apples and soft but not mushy. Season to taste with salt and black pepper. Add in fresh thyme and honey and stir to combine.
To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour ¼ cup of batter into pan to coat bottom. Swirl pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! No need to flip. Slide blintzes onto parchment paper to allow to cool. Do not layer blintzes together when they are hot or they will stick. If you find your batter is a little thick to swirl, add a touch more milk.
Spread heaping tablespoon of onion apple mixture towards bottom of each blintz and top with a dollop (about 2 teaspoons) of goat cheese. Fold bottom of blintz up to cover filling and then fold the sides in. Roll like a burrito. Add 1-tablespoon butter back to medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side.
Top blintzes with extra filling, walnuts, pomegranate arils and a drizzle of honey. Eat!
You can make the pancakes and filling ahead of time up to two days before serving.