Crepes

In a deep bowl, whisk 2 eggs with 2 tbsp sugar and 0.5 tsp salt until lightly foamy, about 1 minute.

Pour in a third of the milk (about 150 ml) and stir until smooth.

Sift the flour into the batter in batches of 2-3 tbsp, stirring thoroughly each time so no lumps remain.

Pour in the remaining milk in a thin stream, stirring constantly — the batter should become thin, like light cream.

Add the melted, slightly cooled butter, stir, cover the bowl and let the batter rest for 15–20 minutes at room temperature.

Heat a skillet over medium heat and lightly grease it with oil or butter — do this only before the first crepe.

Ladle in a thin layer of batter, immediately tilting the skillet in a circular motion so the batter spreads evenly; cook for 40–60 seconds, until the edges turn golden and easily lift from the bottom.

Flip with a spatula and cook the other side for another 20–30 seconds. Stack the finished crepes and serve warm with sour cream or jam.