Perfect Blintz Batter
"This makes the most wonderful blintz! If you make these in an 8-inch skillet you should get 9-10 blintzes, make lots and freeze them. The batter needs to sit for about 30 minutes before using. If you are filling these with a sweet filling then increase the sugar and vanilla slightly. Try to warm your cream or milk up in the microwave slightly just until about room temperature before adding to the batter...."
INGREDIENTS
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3 large eggs
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1/4 cup water, room temperature
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1/4 cup half-and-half cream or 1/4 cup full-fat milk
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1/4 teaspoon vanilla (optional)
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1 pinch salt
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2 teaspoons sugar (no more that 2 teaspoons or the blintz will darken too much in the skillet)
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1/2 cup flour
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1/2 teaspoon baking powder
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2 tablespoons butter, melted (no subs)
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