In a mixing bowl, whisk together 2 large room-temperature eggs, 1 cup of milk or water, and 2 tablespoons of grapeseed oil until smooth. Gradually incorporate 1 cup of flour while whisking until the batter reaches a yogurt-like consistency that flows easily but isn't watery. Let it rest for about 10 minutes.

Heat a non-stick skillet over medium heat for about 2 minutes until hot, and lightly grease it with a teaspoon of grapeseed oil. Once heated, pour 1/4 cup of the prepared batter into the skillet, swirling to coat the pan evenly.

Allow the blintz to cook for 1 to 2 minutes, watching for edges to curl. Use a spatula to flip the blintz and cook for an additional 30 seconds. Remove and place on a buttered plate.

Continue for the remaining batter, re-greasing the skillet as needed. Ensure medium heat to avoid burning, swirling and flipping until all blintzes are cooked.

Spread your favorite filling along one edge of each blintz, fold in the sides, and gently roll it up to enclose the filling.

For a warm finish, return the filled blintzes to the skillet seam-side down and sauté for an additional 1 to 2 minutes until heated through and lightly crisped. Consider drizzling with sour cherry sauce or powdered sugar.