Blintzes

"What are we eating for dinner?" asked me my little son, "blintzes", I've said, "hooray!, I love blintzes!"

These are the perfect blintzes, they are thin and soft and very very tasty.

During the frying, pile them up on a plate.

Do not worry if the edges will seem to you a little bit dry, they will get soften as soon as they will cool down a bit.

About the amount of the blinzes, I couldn't count them, because as soon as they begin to pile up, they immediately snapped up.

Ingredients:

1 litter milk

5 eggs

1 tsp. salt

1 tbs. sugar

1/2 cup oil

flour- add until the mixture is in the same thickness like heavy cream.

Put all the ingredients except of the flower into a large bowl and mix them together.

Gradually, add the flower, until the mixture is in the same thickness like heavy cream.

Pass the mixture trough a strainer.

If during the frying it seam's to you that the mixture is to thick, add a little milk, if it's to thin' add a little flour.

Preheat the pan to medium high heat, when it's hot  spread  on the pan little bit oil.

You don't need to oil the pan every time, only at first.

Fill out the ladle about 3/4 it's hight and spread the mixture evengly on the pan.

Fry the blintzes on one side about 1-2 minutes, check the edge, when the blintzes is starting to get brown,

turn it over to the other side and wait about 10-20 seconds, then,

take it out of the pan and put it on the plate.

I'm frying them in two pans at the same time, it's faster this way.
My kids love to eat the blinzes with chocolate,
I prefer squashed potatos with mushrooms and onion or fried cabbage with carrot.
Put the filling you like on the edge of the blinzes and roll them.