Before you start cooking, tear off 12-16 squares of parchment paper and stack on a plate near the stove. You'll store your blintzes here.

Add milk, seltzer, eggs, sugar and flour to a blender. Blend at high speed for a minute until well combined and smooth. You could refrigerate the batter for an hour or overnight to let rest, or proceed with the recipe.

Heat a non-stick pan over medium heat. Add a little butter or oil to the pan, swirl until just melted — don't let it burn.

Pour in the batter with one hand, swirling the pan with the other hand to help it spread.

When the pancake starts pulling away a bit from the sides, and the top is no longer wet, flip it and cook shortly on the other side as well.

Transfer to a plate with a spatula, your fingers or by tipping pan over. Place a sheet of cooking parchment over the blintz and proceed to the next one. Cook the remaining batter until all used up.

To roll the blintzes, spread about a tablespoon of softened cream cheese on the darker side of the blintz. Lay on a thin slice of salmon, and sprinkle with a few capers and some herbs.

Fold two sides of the blintz in to slightly overlap, then gently roll to form the blintz.

Heat a little butter or oil in the pan, fry ach blintz until just golden and warm, about 2 minutes on each side.

Remove to serving dish. You can keep warm in an oven with the light on while you complete the rest of the blintzes. To serve, pipe a bit of cream cheese on top of each blintz and scatter with more herbs and capers.