Blintzes are pancakes, but they can be so much more depending on how you serve them. Here is a basic recipe for the articles themselves, fillings will come later.
12 ounces (1 1/2 cups) fat-free milk
5 ounces (scant cup) all-purpose flour, sifted
1/2 teaspoon salt
1 tablespoon sugar (optional)
1.5 ounces (3 tablespoons) unsalted butter
Crack the eggs into a small bowl and beat them with a fork. Add the milk, stir vigorously and set aside. In the bowl of a mixer fitted with a paddle (beater), combine the flour and the salt. With the mixer on medium-low, add the egg mixture in a stream. Beat the batter until it’s smooth, scraping the bowl once or twice, then beat in the melted butter. Refrigerate the batter at least two hours.
Heat an 8-inch nonstick skillet over medium-high heat. Swirl some butter around the pan (alternately, apply cooking spray), then pour in 1/4 cup of the batter, tilting the pan this way and that until you get an even coat. Heat the pancake for 45 seconds, until you can’t see any more liquid batter on the top. Gently jostle the pan to loosen the cake, then slide the blintz out of the pan onto a plate (you only want to cook one side, and then only until it’s lightly browned). Stacked, they’ll keep under a towel until ready to fill.
Fill as desired and fold. Cover the platter of blintzes in plastic wrap and refrigerate for at least an hour or overnight. They can also be frozen for up to several months at this point. When ready to serve, brown them in a heavy-bottomed skillet in plenty of butter for 8-10 minutes. Serve warm.