• In a large bowl, sift flour. Whisk in salt and set aside.
• In a large measuring cup or medium bowl, whisk together, milk and eggs.
• Make a well in the center of the flour and gradually pour in the milk mixture. Use a whisk and begin blending the mixture. Stop and pour in the melted butter and continue blending until very smooth.

  TIPS: The batter should resemble the thickness of heavy whipping cream (thicker than French crêpe batter and thinner than American pancake batter). If mixture seems too thin, add more flour (1 tbsp at a time and whisk in between additions). If mixture seems too thick, add more milk (1 tbsp at a time and whisk in between additions), Mixing the butter after adding the dairy and eggs prevents the cold milk from solidifying the butter.
• Allow the batter to rest for 30 minutes to an hour. You can also store it covered in the fridge overnight.

  TIP: While not necessary, allowing the batter to rest gives a little time for the gluten to develop resulting in a slightly stretchy and sturdy palačinky.
• Heat a 10-inch, non-stick skillet on medium-high heat.

  TIP: The skillet is hot enough when a splatter of water sizzles in the skillet.
• Once the skillet is heated lower the heat to medium and use a pastry brush to lightly brush oil to cover the inside skillet bottom.
• Stir or whisk the batter as it likely separated while resting. Remove the skillet from the heat and use a measuring cup or ladle to pour in ¼-⅓ cup of batter. Rotate the pan in a circular motion to spread the batter to the edges of the pan to create a 10- inch circle.

  TIPS: The palačinky will be thicker than a French crêpe but thinner than an American pancake. It’s important to swirl the batter around as soon as you place it in the pan as the batter will begin cooking immediately where it sits in the pan.
• Return pan to burner and allow the batter to cook 2-3 minutes until brown on the edges. Use a spatula and flip to cook on the backside for another 1-2 minutes until golden brown.
• Remove the palačinky from the pan and place it on a plate or platter to cool. Stack them as they cook.

  TIP: Place a sheet of foil on the plate under the palačinkys to keep them warm and place a sheet over the top. You may also store the palačinkys on a heat-proof plate in the oven until all are cooked.
• Repeat with remaining batter by brushing oil in the skillet for each and continue to cook the palačinkys until all are cooked.

  TIP: Use a paper towel to wipe out batter splatters in between each palačinky as needed.

Assembly Directions:

• Spread a thin layer of desired filling on one side of each palačinky leaving a 1-inch border. Roll up each like a cigar or fold into triangles like the French crêpe. Add desired toppings. Serve and enjoy!