Basic pancakes (crêpes) (Romanian)

I wanted to share with you the pancakes (European-style crêpes  not American pancakes) we use in various combinations and recipes. I think I can speak on behalf of all Romanians out there when I say this is our most frequent comfort food. Just make a plate of pancakes really fast and then get creative. Jam and nutella (or simple chocolate spread) are the most common fillings in Romanian kitchens, but so are also some savory variations, for example "clatite ciobanesti" (Shepard's pancakes) with cream cheese and dill.
To cut a long story short, as much as I experimented and created in the kitchen, I never strayed from some of my house's classics, exactly how they were handed down to me by my mother. Better versions might be out there, but I'm loyal to my house's tradition :). Here's my mom's recipe for pancakes. Enjoy.

Last year: Veronique chicken salad (French), Semolina pudding with pear and cardamom puree, Polenta with sour cream and cheese (Romanian) and Focaccia with garlic oil, rosemary and cherry tomatoes (Italian).



Ingredients (for 12-14 pancakes):

• 4 eggs
• 1 liter of milk
• 2 tablespoons sugar
• 250-275 g flour
• a pinch of salt
• vegetable oil for frying (usually sunflower oil)

Mix the eggs with the sugar, salt and 200 ml milk. Start incorporating the flour, 4-5 tablespoons at a time.

Mix well, then add a little more of the milk, then more flour and so on. Reserve about 50-100 ml of the milk for thinning the batter once in a while when you'll be frying them. When all is incorporated (except the reserved milk), pour little quantities in a medium-large frying pan and fry each pancake for 1-2 minutes on each side.
Tip: the oil must be hot before you pour the batter.
Stack the pancakes on a plate and keep them warm until you use them. Have fun! :)