Bring eggs to room temperature.

Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).

Place just a touch of butter at the bottom of a large plate. Set aside.

Preheat a pan to medium-high heat – the pan should sizzle when you add in the oil! Add a teaspoon of oil or butter, and pour in ¼ cup of the the batter into the pan, tilt the pan and swirl it around to spread it thinly and evenly. The blintz should start cooking immediately! When the edges of the blintzes curl and bubbles appear, after about 2 minutes per side, use a thin spatula to flip it. Cook the blintz briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter. Repeat with remaining blintzes, and transfer the blintzes onto the plate. You can also fold cooked blintzes into triangles.

(Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).

You can also whizz the blintz batter in a blender or food processor to avoid any lumps.