Russian Crepes (Blini)

In a large bowl, crack the eggs. Add the salt and sugar.

Whisk the eggs, salt, and sugar together until well combined.

Pour in 1 cup of milk and whisk again to incorporate.

Sift the flour into the bowl and whisk until you have a thick, smooth batter with no lumps.

Add the remaining 1 cup of milk and whisk until combined.

Pour in the boiled water and the oil. Give it a final whisk until the batter is smooth and liquid.

Let the batter rest for 15 minutes.

Preheat a non-stick pan over medium heat.

Using a ladle, pour about half a scoop of batter into the hot pan. Immediately and quickly swirl the pan to spread the batter into a thin, even circle.

Cook for about 1-2 minutes, or until the edges begin to look dry and golden. Use a spatula to flip the crepe.

Cook on the second side for about another minute.

Transfer the cooked crepe to a plate. Immediately rub a stick of unsalted butter all over the hot surface.

Repeat the cooking and buttering process with the remaining batter, stacking the finished crepes on top of each other.

To serve, sprinkle a crepe with sugar, roll it up tightly, and enjoy with a side of sour cream for dipping.