Balkan pancakes with chocolate cream and whipped cream — the breakfast dessert nobody can resist

INGREDIENTS (for ~8–10 pancakes):

• 250 g flour
• 2 eggs
• 500 ml milk
• 100 ml sparkling water (or plain water)
• 2 tablespoons sugar
• 1 tablespoon oil + a little oil for the pan
• 1 pinch of salt
• 1 teaspoon vanilla extract (optional)

For filling and decoration:

• 200 g chocolate spread (Nutella/Eurokrem type)
• 150 ml whipped cream
• 50 g ground walnuts
• a little chocolate sauce for decoration (optional)

PREPARATION STEPS:

1. In a large bowl, whisk the eggs with the sugar and salt until dissolved.
2. Add the milk, sparkling water, vanilla and oil; mix well.
3. Gradually add the flour, whisking, until you get a smooth, runny batter with no lumps (like thin cream). Let it rest for 10–15 minutes.
4. Heat a non-stick pan over medium heat, lightly grease with oil.
5. Pour about 60 ml of batter per pancake with a ladle and swirl the pan so it spreads thinly over the whole surface.
6. Cook 1–2 minutes until the edges come away, flip and cook another 30–60 seconds on the other side. Repeat until the batter is finished.
7. Spread each warm pancake with chocolate cream, roll it up or fold it into a triangle.
8. Decorate with whipped cream, walnut crumbs and chocolate sauce. Serve immediately.

Prep time: 15 minutes. Cook time: 20 minutes. Total: ~35 minutes. Servings: 8–10 pancakes (4 people).