Zebu, happy "Maslenitsa" (the traditional Slavic name for this fast-free week)!
I am not quite sure whether there is much difference between the Russian "bliny" and the Ukrainian "nalysnyky" (crepes) - maybe our nalysnyky are a bit thinner, really like Western European crepes. Still, just in case, if you want our Ukrainian recipe, here's one from Joanne Pryhorocki-Potter's web page. I know it's good because my wife makes them pretty much as described:
Cherry Crepes
Genya Prihorodska, Bilivtsi, Ternopil Oblast, Western Ukraine
1 cup flour
1/4 teaspoon salt
1 and 1/4 cups milk
2 eggs
2 tablespoons butter
oil
Mix together the flour, salt, milk and beat until smooth. Add the eggs and mix well. Add the melted butter and mix again. Let this batter stand for a while. Brush the bottom of a frying pan with oil and put over medium heat until it is just hot but not smoking. Pour about 2 tablespoons crepe batter into pan and quickly tilt the pan in all directions so that the batter covers the pan with a thin film. Fry for about 1 minute. Lift the edge of the crepe to test it for doneness. The crepe is ready to be flipped when it can be shaken loose from the pan.
Flip the crepe and cook for about 30 seconds on the other side. (This side of the crepe is usually a little spotted brown and is the side the filling is put on.) As each crepe is done, spread the filling over the inside and fold the first two sides over each other and then the other two sides over each other. Place the finished crepe carefully on a plate. Keep doing this until all the crepes are made. It is easier to make with two people working. One makes the crepes, one fills the crepes.
Use home canned pie cherries that have been drained of liquid for the filling.
http://pages.prodigy.net/l.hodges/jp-rec.htm
