°½ liter milk
°Salt 1 pinch
°Sugar 2 tbsp
°Melted butter 50g
1 Put the flour in a bowl with the salt and sugar.
2Make a well in the middle and pour in the eggs.
3Start mixing gently. When the mixture becomes thick, add the cold milk little by little.
4When all the milk is mixed, the batter should be fairly fluid. If it seems too thick, add a little milk. Then add the cooled melted butter, mix well.
5Cook the pancakes in a hot pan (as a precaution, lightly oiled if your pancake pan is not non-stick). Pour a small ladle of batter into the pan, swirl to distribute the batter over the entire surface. Place on the heat and when the edge of the crepe turns light brown, it’s time to turn it over.
6Let it cook for about a minute on this side and the pancake is ready.
Repeat until the dough is used up.