An easy, delicious dish; makes for a light dinner in the summer heat.
1 cup flour
1 cup milk (or water, if you don't want to make it dairy)
A pinch of salt
2 tsp. oil
2 tsp. sugar
(Makes approximately 10 blintzes - the recipe can be easily doubled)
Mix all ingredients with an electric beater (you can do it by hand, but I can never really get it to a nice, smooth condition by hand). Batter should be approximately the consistency of buttermilk. Ladle about 1\2 cup of the batter at a time onto a slightly oiled frying pan and let it bake until edges of the blintz become golden. Then flip to the other side and bake for another minute or two. They are supposed to be very thin, so it shouldn't take more than a few minutes once the pan is hot.
For potato filling:
3-4 large potatoes
1 cup of mushrooms, fresh or canned (optional)
Salt and pepper to taste
Cook potatoes until soft and mash them. Chop onions and mushrooms and fry them until nice and browned. Mix mashed potatoes with onions and mushrooms and add salt and pepper to taste. You can add a pinch of powdered turmeric (as I did) if you like a richer yellow color.
Take some filling and put it close to the edge of the blintz; roll it in, and enjoy this yummy treat. If you have some left over blintzes, they are also delicious with cream cheese, butter, jam or chocolate spread on them.