• Preheat a pan to medium-high heat – the pan should sizzle
when you add in the oil. Add a teaspoon of oil, and pour in a
little bit of the batter, tilting the pan to spread it thinly. The blintz
should start cooking immediately. When the edges of the blintz
curls, use a thin spatula to flip it. Cook briefly on the other side,
and remove from pan onto the buttered plate. Top the cooked
blintz with a touch of butter.