Grandma Reilkoff'S Authentic Russian Blintze

1. 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. 2

   When the edges start to brown, fold in half and remove from pan.

3. 3

   Continue making one blintze per pan until batter is finished (use a couple of pans if needed).

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.