European-Style Pancakes

In a mixing bowl, whisk together the flour, sugar, and salt until well combined.

In a separate bowl, beat the eggs and then add the milk and melted butter, mixing well.

Gradually pour the wet ingredients into the dry ingredients, whisking constantly to avoid lumps. The batter should be smooth and thin. If it seems too thick, add a bit more milk.

Cover the batter and let it rest in the refrigerator for at least 30 minutes. This helps create a better texture.

Heat a non-stick skillet or crêpe pan over medium heat. Lightly grease the pan with butter or oil.

Pour about 1/4 cup of batter into the pan, swirling the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden.

Flip the pancake carefully using a spatula and cook for an additional 1 minute on the other side. Repeat with the remaining batter, stacking the pancakes on a plate.