Granny Riva’s blintzes (from Olya Zelzburg Alterman)

pancakes

Ingredients

eggs - 3 pcs
sugar - 3 tbsp
milk - 500 ml
flour - 100 g (approximately)
salt - 1 pinch
vegetable oil - 3-4 tbsp (for frying)
Sour cream, jam, Nutella, caviar, sweet condensed milk, fruit – whatever your heart desires to serve!

Crack three eggs into a bowl.
Add sugar and salt.
Whisk together, can be by hand or mixer, nothing crazy, until combined.
Add 1/2 cup of milk, mix.
Add two heaped tablespoons of flour, mix.
Repeat by adding 1/2 cup of milk and 2 spoons of flour till you are out of milk (4 times).
The batter should be thin. If it’s not thin enough, correct by adding a little bit of milk or water.
Mix in 3-4 spoons of oil into the batter. Let sit for a few minutes. Oil will help with frying.
Heat up the frying pan. I like to oil it a little in the beginning. The oil in the batter is enough for it to not stick to the pan, but I prefer it with oil. You might want to try with and without oiling the pan.
Pour one ladle of batter into the hot pan, adjust heat to medium. Cook till the surface becomes matte, about 30 seconds to a minute, it will change as your pan will get hotter.
With a spatula (fish or off-set will do, I prefer thin metal ones) carefully flip the crepe. Let it sit for a few seconds, it just needs to crisp up. Empty into a plate. Repeat.
Once you get the gist of pouring and flipping, you can add another pan, it will make things go much faster.
Serve hot with fixings of choice. Can be folded and stored cold, and even stuffed with minced meat, cheese, or fruit.
Yields about 10-14 blintzes depending on your pan size. Enjoy!