Palacinke

Instructions

1. Prepare the batter
   In a large bowl, whisk together flour, salt, and sugar. Make a well in the center and add the eggs. Gradually pour in milk while whisking to avoid lumps. Add vegetable oil, vanilla extract, and lemon zest if using. For lighter crepes, stir in sparkling water. Let the batter rest for 15 minutes.
2. Heat the pan
   Heat a 9-inch non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of oil using a paper towel or cooking spray. The pan is ready when a drop of water sizzles on the surface.
3. Cook the crepes
   Pour about 1/4 cup of batter into the center of the hot pan, then immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes until the edges begin to brown and the surface looks dry.
4. Flip and finish
   Using a thin spatula, carefully flip the crepe and cook for another 30-60 seconds on the other side until light golden spots appear. Transfer to a plate and repeat with remaining batter, stacking crepes as you go.
5. Fill and serve
   For sweet palacinke, spread each crepe with Nutella, jam, or sweetened cheese filling, then roll or fold into quarters. For savory versions, add ham and cheese, then fold and return to the pan to melt the cheese. Serve immediately, or keep warm in a low oven until ready to serve.