Classic Palatschinken with Apricot Jam

In a bowl, whisk the eggs with the milk and a pinch of salt. Add the melted butter and gradually stir in the flour until a smooth, lump-free batter forms. Let the batter rest for about 30 minutes.

Grease a coated pan with a little vegetable oil and heat over medium heat. Pour a ladleful of batter into the pan and spread evenly with circular motions. Bake the palatschinken until golden brown on both sides.

Place the finished palatschinken on a plate, spread generously with apricot jam, roll up, and sprinkle with powdered sugar. Serve warm.