1 c. milk 3 large eggs 2 tbs butter unsalted melted 2 tsp sugar Pinch of salt 1 c. flour

Blend or mix first 5 ingredients until just mixed. Blend in flour until just smooth Cover and set aside for at least 30 minutes or refrigerate for up to 2 days.

You can call these a crepe or a blintz. They are pretty much the same.

If you don't have a pan made specifically for crepes or blintz's, a 7 1/2 or 8 inch non stick sauté pan (fry pan) will work fine.

Heat pan over medium to medium high heat. Using a stick of butter like a pencil, rub butter all over the surface (just enough to lubricate the pan).

Add 1/4 c. of the batter to the center of the pan. Quickly pick up pan and rotate it to cover the entire bottom with a thin film of batter.

When batter firms up, shake the pan to slide the crepe over the edge a bit to take a peek under the edge to see if it's getting any color. It is done when you just start to see some light golden spots.

Slide it to the edge of the pan and flip it over with your fingers. Cook another ten seconds.

If you try to flip it with tongs, it will tear. If you use a little spatula, be careful because it will want to wrap around it (using your fingers works best). Crepes and blintzes are flimsy.

slide blintz onto a plate and cover with wax paper. continue process, stacking blintzes with wax paper between each one.

You can either eat these with a fruit topping* or syrup, like pancakes or make a filling** and roll them up.

When you decide what filling you want, just place a spoonful of it on the darker (more cooked) side of the pancake. Place it closer to you than the center. Fold 1/3 of pancake over filling. Fold up sides to trap the filling inside. Then fold top third of pancake over the rest to complete a small rectangular package. If the filling is thick, it will look more like a cigar.

Butter same pan and cook blintz seam side down. After a minute or two flip and cook other side. You can probably fit a few in the pan at a time.

Serve with favorite topping.

Enjoy!

** Some people like a traditional cheese filling 1 14 C. farmer cheese 3 oz cream cheese 1 large egg 1 tbs plus 1 tsp sugar 1 tsp vanilla extract 1/4 tsp salt

Using a blender or hand mixer, mix ingredients until smooth.

*fruit topping. almost any fruit will work. I used blueberries. 1 1/2 c. blueberries 2 tbs sugar 1/8 tsp cinnamon ground 1/8 tsp ginger ground

Place 3/4 blueberries in pan with sugar, cinnamon and ginger and cook over medium heat until berries break down. This will take a few minutes. They will start to look syrupy. Stir in rest of berries and continue to heat 1 minute.

Enjoy!