This recipe is based on the Swedish pancake recipe of a college friend, Don Lawrence. (His recipe used wheat flour, up to half whole wheat, and more flour compared to eggs and milk.)
For those who are curious, it seems that officially a Swedish Pancake is not cooked after the filling is added, a blintz is fried afterward, and a crepe is baked.
In a blender mix:
The first two ingredients in the list can be replaced by 3/4 cup of any gluten-free flour mix. We also add some of red amaranth flour just for the neat colored speckles.
(For sweet blintz wrappers, add some salt, vanilla, nutmeg, and cinnamon.)
Blend for about 30 seconds, then let the batter sit for a few minutes to thicken.
(This is a good time to put together your filling. A no-prep sweet filling is cranberry sauce and cottage cheese. For a quick and easy savory filling we currently use a little cream cheese with sauteed garlic, mushrooms, and spinach.)
Heat a small frying pan (six to eight inches diameter) on mediun heat. Use either butter or oil to coat the bottom of the pan -- half a tablespoon is usually plenty.
With a spatula, stir the batter and then pour some into the pan. For our eight-inch pan we use two tablespoons (measured as 2/3 of a quarter cup measure) but we're not experts and thinner blintz wrappers are quite possible.
Shake and swirl the batter in an attempt to evenly coat the bottom of the pan. Then return the pan to the stove.
When the edges of the blintz wrapper start separating from the pan the bottom will be browned -- flip it, and fry the other side for a few seconds before adding it to the pile of cooked blintz wrappers. Each cooked blintz wrapper will need a paper towel atop it to separate it from the next one.
If you cook more blintzes than you eat, the pile of cooked blintz wrappers, paper towels and all, can be put in a gallon size bag for refridgeration.