In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.

 

Lightly brush some melted butter in a skillet and preheat over med-high heat. When the skillet is warm pour about 65 ml (1/4 cup) of the batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to bubble and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto a plate, cooked side up.

 

Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.

 

Making the Blitzes

Make your favourite filling and place 1 crêpe, cooked side up, on a plate. Place 30 ml (2 tbsp) filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling.

 

Frying the Blintzes

Heat 15 ml (1 tbsp) butter in a pan over med-high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce or sour cream.