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At work we were doing a bake sale to collect some money for Haiti earthquake help. Even though, I've probably made over 100,000 BlinZZ to date, if not more, and am completely sick of them; I've decided that these would do well for the sale.

Note: these ingredients make about 40-50 BlinZZ. I ate about 5 and am completely full right now.

• 3 cans (300ml each) of condensed sweetened milk - you can also use cake frosting that is readily available. If you're curious, the filling we'll make out of this milk is a lot like caramel.
• 1L of milk
• 6 eggs
• 4 table spoons of sugar
• 50g or 100g of butter - usually people use a couple of table spoons of sunflower oil, but today I've tried butter and I love the result.
• 1 table spoon of salt
• About 0.5kg of flour, but see batter preparation below

First of all, you don't have to cook our condensed milk. Many people enjoy simply dipping BlintZZ into uncooked sweetened condensed milk. However, when you cook it, the taste alters more towards caramel. It also becomes denser, allowing us to easily use it as a filling.

WARNING: even though I've cooked condensed milk using this method about 20-40 times and never had the cans explode, all cans are different and I don't know what kind you'll get. Cover the pot with a lid, and be careful when that lid is off.

Fill a deep pot with water and place the cans into it. Cook the cans (yeah, I know how this sounds) for 2 hours. You can cook for just one hour, but then likely, the milk would still be rather liquid. Once I cooked it for about 4 hours to make it rock hard, and well, it tasted like crap.

Once the cans have cooked, I suggest you just let them sit there while we cook the BlinZZ. As with any melted sugar things, it takes some time for it to cool off and the burns suck because it sticks to your skin - leave them alone.

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.

Here're my goodies for Haiti Rescue Bake Sale:

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