Blinchiki are crepe-like pancakes from Russia. They are referred to as blini in some regions, though blini. Often blinchiki are stuffed, but you can serve these folded with sour cream and strawberry jam. Cherry, raspberry jam or honey would also work perfectly.

1. Bring eggs to room temperature.

2. Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).

3. Place just a touch of butter at the bottom of a large plate. Set aside.

4. Preheat a pan to medium-high heat – the pan should sizzle when you add in the oil! Add a teaspoon of oil, and pour in a ¼ cup of the the batter, tilting the pan to spread it thinly and evenly. The blintz should start cooking immediately! When the edges of the blintzes curl, use a thin spatula to flip it. Cook briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter.

TIPS:
Please note that the first blinchik rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tbsp at a time.