1½ cups flour
1½ cups milk (substitute water if you’d like them to be pareve)
1 tablespoon sugar
I teaspoon vanilla
1 tablespoon oil
Beat eggs with sugar, oil and vanilla in a large bowl. Stir in flour until no lumps are visible. Add milk and mix until well combined.
Brush an 8 or 9 inch skillet or crepe pan lightly with oil. Heat over medium high flame. When the pan is hot, pour in approximately 1/4 cup batter and cook about one minute or until crepe is golden on the bottom. Flip the crepe and cook 45 seconds to brown the other side. Remove and cool on a rack or paper towel. Stack the blintzes only after they have cooled somewhat. Unfilled blintzes freeze well. Defrost in the refrigerator.