Make the batter: In a bowl, whisk together the eggs, milk, melted butter, and vanilla (if using). Slowly add flour and salt, whisking until smooth and lump-free. Let the batter rest for 15–30 minutes if you have time (this helps it become more elastic and tender).
Heat a non-stick or crepe pan over medium heat. Lightly grease with oil or butter.
Pour a ladle of batter (about ¼ cup) into the pan and swirl to coat the bottom evenly. Cook for about 1–2 minutes, then flip and cook another 30 seconds or until lightly golden.
Transfer to a plate, and repeat with remaining batter, stacking the cooked palacsinta.
🍯 Traditional Fillings:
Apricot jam or plum preserves
Sweetened cottage cheese with a touch of vanilla and lemon zest
Nutella or melted chocolate
Ground walnuts mixed with sugar and a splash of milk
Poppy seeds with powdered sugar
🌀 To Serve:
Spread your favorite filling over each pancake, roll them up like a cigar, and dust with powdered sugar. Serve warm or at room temperature!
