Palačinke - Serbian Pancakes

European pancakes are thin pancakes also know as crepes. Unlike thicker types of pancakes, Palačinke are usually served with different types of fillings and eaten as a main course or a dessert. They are traditionally filled with apricot or strawberry jam and sprinkled with confectioner's sugar. The variety of fillings are endless. Palačinke may also be eaten unsweetened, plain, or filled with cheeses, meat, mushroom, plazma, topped with sour cream.





Ingredients:
4 eggs beaten
1/2 teaspoon salt
2 cups milk
2 teaspoon sugar
2 cups all purpose flour
Butter or oil to fry

Preparation:
Using a blender on slow speed, add milk and eggs. When blended add the flour, salt and sugar and continue  until it is a thin smooth batter (add small amounts of water as needed until batter is thin as milk when poured.)
Crepes will fry easier (without breaking) if the batter is refrigerated overnight. You must let the batter rest for at least 30 minutes so the liquid can be absorbed by the flour.
Heat saute pan over medium heat until a drop of batter immediately blisters in pan. Brush pan lightly with oil for the first one. Spoon the batter on a hot buttered pan enough to thinly coat the bottom. The key here is to work quickly. Hold the pan in one hand, add batter and immediately tilt until batter is spread out and evenly coats the entire bottom of pan. Fry 3-4 minutes on first side, flip and fry about 2 minutes or until set and golden on second side.  Stack on a warm plate. Spread on each crepe your favorite filling then fold or roll.

Note:
If the batter is not staying together, add an egg; if it's too thin add flour, too thick, add milk - it may be necessary to adjust to get the best results - practice makes perfect.