Blinchiki (thin pancakes)

In a large bowl, whisk together the Eggs, Granulated Sugar and a pinch of Salt until smooth and slightly frothy.

Gradually whisk in the Milk until the mixture is uniform.

Sift and add the All-Purpose Flour in batches, whisking after each addition to make a thin, lump-free batter.

Stir in 1–2 tablespoons of Neutral Oil into the batter to help the crepes release and keep them tender; the batter should be the consistency of heavy cream — thin enough to spread in the pan.

Let the batter rest for 15–30 minutes at room temperature (optional but helps produce more even, elastic crepes).

Heat a nonstick skillet or crepe pan over medium heat and lightly brush or wipe with a little of the neutral oil.

Pour a small ladle (about 2–3 tablespoons, or enough to coat the pan) of batter into the hot pan, tilt and swirl to spread the batter into a thin, even round. Cook until the edges lift and the underside is lightly golden, about 1–2 minutes.

Flip the blinchik and cook the second side for 30–60 seconds until just set and lightly browned. Transfer to a plate and repeat, re-oiling the pan as needed.

Stack the finished blinchiki on a plate and keep warm. Serve them rolled or folded with Sour Cream, Jam or a drizzle of Sweetened Condensed Milk as desired.