STEP 1 : Place the yogurt, eggs, water, flour, and salt in a large mixing bowl and whisk until the batter is very smooth. You can also do this in a blender or food processor if you’d prefer, but it should not be necessary. The batter should be well blended and the consistency of light cream.
STEP 2 : Cover the batter with plastic wrap and refrigerate. (This allows the flour to absorb some of the liquid, and it makes the batter lighter.) If you’ve got time, leave the batter in the refrigerator for 1 or 2 hours. If not, 20 minutes should do it.
STEP 3 : Heat a small frying pan or a crepe pan, if you’ve got one, over low heat and spread just enough of the oil over the bottom to cover it thinly. (You can also do this with a brush.)STEP 4 : When the pan is heated, pour in enough of the batter—about 1/4 cup/60 ml for a standard crepe pan—so that it makes a thin, smooth film covering the entire pan.
STEP 5 : Cook over low heat, occasionally shaking the pan. Lift up the edges to check the pancake; when it is lightly browned, usually about 2 minutes, flip it over, either by gripping an edge with your fingers, or with a spatula (Or, of course, flip it in the air like they do in the movies, if you dare).
STEP 6 : Cook for 2 minutes more, or until lightly browned. The finished pancake should be thin, but not at all fragile.
STEP 7 : Treat the first pancake as an experiment; if it has cooked too fast, lower the heat. If the batter seems too thick, beat in 1 tsp water, and add another if necessary.
STEP 8 : As they are done, stack the pancakes on a plate covered with a paper towel to absorb any oil. Keep them warm if you can, but these are usually eaten at room temperature, so they needn’t be very hot.
STEP 9 : These are always served with something rolled up inside them. Powidła is the traditional thing, but you can use another type of jam, butter and sugar, applesauce, or anything, really. Let children put the spreads on themselves. You are allowed to pick them up and eat them with your fingers.