Directions: |
Directions:BLENDER METHOD: Put the eggs, milk, flour and salt in a blender and blend for 5 seconds. Turn the motor off and scrape down the sides with a rubber spatula. Transfer the batter into a large measuring cup or a bowl.
IMMERSION BLENDER METHOD: Put the eggs, milk, flour and salt in a large measuring cup or a bowl. Blend for 5 seconds.
CONTINUED RECIPE: Add 1/4 cup of the water. Put the batter in the refrigerator for at least 20 minutes. Stir the batter and check the consistency—it should be the consistency of heavy cream. If too thick, add a little more water; if too thin add more flour. Heat a 7-8 inch crepe pan or cast-iron skillet over medium-high heat until it is hot but not smoking. Pour in about 1/2 teaspoon of oil and smear with a paper towel. Holding the skillet in your left hand, use a soup ladle in your right hand (assuming you are right handed), pour batter into the skillet, tilting and rotating the pan quickly to cover the bottom with a thin layer of batter. Return the pan to the heat and cook the crepe until the underside is browned lightly and the edges curl up, about 30 seconds. Turn the crepe, brown the other side slightly, about 10 seconds. If going to eat with butter, put 1 teaspoon or more of butter on the crepe, fold into fourths, and transfer to a plate.
NOTE: The blintzes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen. |
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