👨‍🍳 作り方

1. 1

   In a large bowl, whisk together flour and salt. Make a well in the center.

   💡 プロのコツ: Ensures no lumps form
2. 2

   Crack eggs into the well and gradually whisk in about half of the milk until a smooth, thick paste forms.

   ⏱️ 5 minutes
3. 3

   Gradually whisk in the remaining milk and the melted butter until the batter is smooth and pourable, similar to heavy cream.

   ⏱️ 5 minutes
4. 4

   Let the batter rest for at least 15 minutes at room temperature.

   ⏱️ 15 minutes
5. 5

   While the batter rests, prepare the filling: In a separate bowl, combine kajmak, chopped parsley, and black pepper. Mix well.

   ⏱️ 5 minutes
6. 6

   Heat a lightly buttered non-stick skillet or crêpe pan over medium heat.

   💡 プロのコツ: A thin layer of butter is key for non-sticking and browning.
7. 7

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

   ⏱️ 2 minutes

   💡 プロのコツ: Adjust heat as needed to prevent burning.
8. 8

   Flip the crêpe and cook for another 30-60 seconds on the other side. Slide onto a plate and repeat with the remaining batter, greasing the pan as needed.

   ⏱️ 1 minute
9. 9

   To serve, spread a generous tablespoon of the kajmak filling onto each warm crêpe. Fold or roll them as desired.

   💡 プロのコツ: Serve immediately for best texture.