Whisk together eggs and liquid until well combined. Add oil,
sugar and salt. Continue whisking, gradually adding up to a cup
of flour in small portions. Continue whisking until mixture is
perfectly even and the consistency of yogurt or low-fat sour
cream (should be easily pourable, but not watery).
Place just a touch of butter at the bottom of a large plate. Set
• 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.
Please note that the first blintz rarely turns out; use this one to
taste and correct the amount of sugar, flour or salt in your
batter. If mixture is too watery to cook properly, add a bit more
flour, 1 teaspoon at a time.
Repeat as many times as needed to finish your batter, making
sure to put a dab of butter between each two pancakes.