Title: Blintzes
 Categories: 
      Yield: 4 Servings
 
      1 c  Whole milk
      4 lg Eggs lightly beaten
      1 c  All purpose flour
      1 ts Salt
 
  With a whisk, beat eggs and milk together and add the salt.
  Gradually, a tablespoonful at a time, whisk in flour and beat until
  smooth. Heat a 6inch skillet and butter it lightly.  Pour in enough
  batter to make a thin pancake.  (If batter is too thick, add water to
  thin) Pour out excess back into the batter and don't worry if a "tab"
  forms on the side of the pan.
  
  Cook the blintz on one side only until the top blisters and it looks
  dry around the edges.  Turn the blintz upside down onto a clean
  towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and
  proceed until all the batter has been used up.
  
  Make assorted fillings, roll up and fry, or bake or freeze for
  another day.
  
  Yield: about 1 1/2 dozen