1. Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can. 2. When the edges start to brown, fold in half and remove from pan. 3. Continue making one blintze per pan until batter is finished (use a couple of pans if needed). 4. NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
