Clătite

Method

Sift the flour and salt into a large bowl, then make a well in the centre and crack in the eggs. Gradually whisk the eggs into the flour whilst slowly adding the milk, stirring until you have a smooth batter without lumps, then stir in the melted butter and sugar. Heat a non-stick frying pan or crepe pan over medium-high heat and lightly oil it. Pour about 60ml of batter into the centre and immediately tilt and rotate the pan to spread the batter evenly into a thin circle. Cook for approximately one minute until the underside is light golden, then flip carefully and cook the other side for about 30 seconds. Transfer to a plate and repeat with the remaining batter. Serve warm with sour cream and jam, or sugar and lemon, or savoury fillings as preferred.