Hungarian crepe { Palacsinta }

Hungarian crepe is not as thin as the French ones; but it is still very light. I love them with ground walnuts, cinnamon and sweetened with sugar. My husband prefers them with custard and jam but you can fill them with any sweet/savoury combo. It will work .

Hungarian Crepe {Palacsinta}
serves : 12 crepes
Ingredients
125gm plain flour
2 eggs
1 sachet vanilla sugar
1 pinch of salt
250ml milk, cold
40gm butter, melted
vegetable oil, for greasing
Preparation
1) In a bowl, place flour, eggs, vanilla sugar and salt. Add in the milk gradually, mix until you get a smooth batter. Finally add in the melted butter (not hot) and mix well. Let it rest in the fridge for minimum of 30 minutes.
2) Once batter has rested, heat round non-stick frying pan with a little oil. Take a ladle and spoon approx a ladle of batter onto frying pan. Adjust the quantity of batter according to the size of frying pan. When the edge of the crepe starts to crisp, flip over and let it heat for few seconds and the crepe is ready. Repeat process until you finish the batter.