Perfect Blintz Batter - cooking recipe

Ingredients

3 large eggs
1/4 cup water, room temperature
1/4 cup half-and-half cream or 1/4 cup full-fat milk
1/4 teaspoon vanilla (optional)
1 pinch salt
2 teaspoons sugar (no more that 2 teaspoons or the blintz will darken too much in the skillet)
1/2 cup flour
1/2 teaspoon baking powder
2 tablespoons butter, melted (no subs)

Preparation

In a medium bowl lightly beat eggs, then whisk in water, milk, salt, 2 teaspoons sugar and vanilla (if using) until well blended.
Sift the flour and baking powder, then stir into the egg ingredients; whisk until thick (the batter should resemble thick unwhipped whipping cream).
Stir in melted butter.
Let the batter sit out at room temperature for 20 minutes or until it comes to room temperature and the bubbles settle.
Lightly butter a 8-inch skillet on medium heat.
Add in about 3-4 tablespoons batter and swirl to coat the bottom of the skillet.
Cook until the bottom is set and light browned (these will cook very fast!).
Flip the blintz over and cook for about 30 seconds.
Repeat with remaining batter.
*NOTE* You can cool these and then place on a baking sheet, freeze them then transfer to a plastic bag.