Batter, cooked blinZZ and a BlinZZ being fried.
Mix all the ingredients but the flour in a pot. Add one or two cups of flour into the mix and mix it until there are no lumps. Keep adding more and more flour until the consistency is about midway between water and ketchup. If the batter is too watery, you'll have a hard time keeping a BlinZZ in one piece while turning it on the frying pan. If the batter is too thick, your BlinZZ will be too thick as well. The idea is to have the thinnest BlinZZ possible, but still to maintain it in one piece.
Take a frying pan, or two, and fill some batter onto it with a large serving spoon. Angle the frying pan and rotate it around so the batter would spread all around the frying pan.
Cook BlinZZ on the highest heat possible; unless, your stove is thermonuclear as mine and you see constant smoke coming off. Since BlinZZ are very think, they cook extremely fast. You do need to cook them on both sides. It's easy to see when you need to turn the BlinZZ - as the batter cooks, you'll notice it turn from liquid to solid on the top of the BlinZZ. Once you see that all the batter turned to solid - it's time to flip the BlinZZ over. Note: depending on your owen, it's possible that some batter would still be liquid but one side of the BlinZZ finished - make sure that BlinZZ are not coming out black or even too dark.
Once you flip the BlinZZ over, simply count to about 15 seconds and take it off. The other side won't get browned as evenly as the first side - it's normal, don't worry. If you notice the second side being black in places, reduce the count to about 10 seconds.
When you finished cooking all the BlinZZ, spread our cooked condensed milk on the second side, the one that didn't get fully browned. You can then roll it or fold it any way you like. Personally, I find double-fold to be fast and effective, simply fold the BlintZZ in half twice.