Palachinta

Method

Sift flour into a bowl and make a well in the centre. Beat eggs with sugar and salt, then pour into the well along with half the milk, stirring gently to incorporate flour gradually. Add remaining milk and 25g melted butter, whisking until smooth, then leave batter to rest for 30 minutes. Heat a non-stick frying pan or crepe pan over medium-high heat, lightly butter it, and pour in a thin ladle of batter, tilting to spread evenly. Cook until the underside is pale golden, then flip and cook the other side briefly. Transfer cooked palachinta to a plate and repeat with remaining batter. Serve warm, folded or rolled, topped with soured cream and your choice of jam or fresh berry compote.