Palacsinta I

Combine eggs, milk, sugar, and sifted flour in a large bowl. Whisk until smooth, ensuring no lumps remain in the batter.

Let the batter rest for 5 minutes to allow the flour to fully hydrate.

Heat a nonstick skillet or crêpe pan over medium-high heat. Lightly butter the surface before the first pancake.

Pour approximately ¼ cup batter into the center of the hot skillet and immediately tilt the pan in circular motions to spread the batter thinly and evenly across the bottom.

Cook the palacsinta for 1–2 minutes until the bottom is light golden and the top appears mostly set. Flip carefully using a spatula or by hand.

Cook the second side for approximately 30 seconds to 1 minute until lightly colored. Transfer to a plate.

Repeat the pouring, spreading, and flipping process with the remaining batter, lightly buttering the skillet between each pancake as needed.

Stack the finished palacsinta on a serving plate. Serve warm, optionally filled or topped with jam, sour cream, fresh fruit, or a dusting of powdered sugar according to preference.