Start by rounding up everything you’ll need. Set up your workspace so you have easy access to the eggs, milk, flour, and other gear.

In a medium bowl, crack open those 3 large eggs and pour in 1 cup of milk. Whisk them together until they’re a harmonious mix. Now, gently pour in your 1/3 cup of club soda; trust me, the fizz is key for a fluffy pancake.

Now it’s time to add in your 1 cup of flour, 1/2 teaspoon of fine salt, and 1 tablespoon of sugar. Use your whisk to combine these dry ingredients into the wet ones. Keep mixing until you have a smooth batter, but don’t sweat if a few lumps remain; they’ll disappear during cooking.

Cover your batter with plastic wrap and let it sit at room temperature for about 30 minutes. This gives the flour time to hydrate and helps to enhance the texture of your crepes.

After the batter has rested, grab an 8-inch nonstick skillet or crepe pan. Heat it over medium heat and add 1 teaspoon of butter and 1 teaspoon of oil. Let the fats melt together; this mix will keep your pancakes from sticking!

When the pan is hot, pour in about 1/4 cup of batter. Quickly tilt and swirl the pan to cover the bottom with a thin layer of batter. You want it to be even, so be fearless!

Let it cook for about 2 to 3 minutes or until the underside is a gorgeous golden color. Now it’s time to flip it! Use a spatula to carefully lift it, and cook the other side for another minute.

Transfer the finished palachinka to a platter and keep them warm by covering them with a clean kitchen towel. Repeat this process, adding more butter and oil as necessary for every few crepes until your batter is finished.

Now comes the fun part! Fill your crispy crepes with your favorite fillings, roll them up, or fold them neatly. Dust with powdered sugar or drizzle with maple syrup for an extra touch of sweetness!