Ingredients
EGGS: 6
FLOUR TYPE 00: 500gr
MILK: 1 liter
BUTTER: 60gr
SEA SALT: pinch

Instructions:
Prepare the pancake mixture by putting eggs in a bowl, beating them and adding milk and a pinch of salt.
Sift the flour and add it to the mixture, add the melted and cooled butter and mix everything together, removing any lumps, until a smooth mixture is formed. Let it sit in the refrigerator for at least 30 minutes.
To prepare pancakes, use a special pan with a diameter of about 20 cm, put it on the fire with a little butter and pour the mixture into it, creating a thin and uniform round layer.
Wait a minute and if the pancake layer turns golden/brown in contact with the pan, one side is cooked, so proceed to prepare the other side (9).
After baking, the pancakes can be filled both hot and cold. There are those who fold them in half with the filling inside, those who fold them into four parts, and finally there are those who prefer to roll them up.
When I cook them but don’t use them all at once, I leave them in the fridge (cooked pancakes last for a maximum of two days, while raw batter lasts for a maximum of ten hours), and when I want to use them as an appetizer, I cut the pancakes into several long thin strips, as if the tagliatelle were already cooked, and then I season them with tomato sauce or cream with mushrooms. Pancakes are ideal as a separate meal or as an appetizer, second course or dessert. It all depends on how you use them.