Mlyntsi

Method

Whisk together flour, eggs, milk, salt and sugar until a smooth batter forms, then let it rest for 20 minutes. Heat a non-stick frying pan over medium-high heat and lightly butter it. Pour in a thin layer of batter, tilting the pan to spread evenly, and cook for about 1-2 minutes until the bottom is golden, then flip and cook the other side for 30 seconds. Repeat with remaining batter. Once cooked, spread each crepe with soured cream and jam or fruit compote, then roll tightly into a cylinder or fold into quarters. Serve warm, optionally with additional soured cream or melted butter drizzled on top.