Blinchiki

Ingridients:

1/2 cup all-purpose flour

1 egg 1 egg yolk

1/2 cup milk or sour milk

1 teaspoon sugar

1/8 teaspoon salt

Corn oil

Possible fillings:
- Cottage cheese with raisins

- Fresh cherries without stones

- Fresh strawberries

- Cheese

- Fried mushrooms

- Grated chocolate

Combine flour, egg, and egg yolk in a small bowl of electric mixer. Beat just to mix. Add milk, sugar, and salt; beat at low speed 2 minutes. Heat a frying pan, brush bottom with oil. Pour about 2 tablespoons batter into the frying pan; at once tilt it to spread batter evenly over bottom of skillet. When edges are dry, turn pancake and cook other side. For stuffed pancakes, place 1 tablespoonful of filling in center pancake. Fold sides toward center, over filling, and roll up pancakes. Quickly fry coated pancakes in a small amount of hot oil. Turn and cook until golden on all sides.