Mom’s Nalesniki- Dessert Pancakes

3 eggs

3 teaspoons flour

½ cup milk

¼ teaspoon salt

Beat eggs well then carefully add flour to avoid lumps.

Add milk and salt.

Use oil in heavy frying pan. When pan is hot, pour a small amount of batter only to make a paper thin pancake. Tilting the hot frying pan in all directions, the batter will spread quickly. When medium brown, do not turn over but remove from pan.

Spread with your favorite jam or applesauce.

Roll and dust lightly with powdered sugar.

Serve warm as a dessert.

To assure tenderness, the pancakes should not be turned. This is a secret of fine nalesniki.