Palatschinken (pancakes)

Did you ever hear "Palatschinken"? It's a thin pancake and you can eat it as a desert, at lunch or dinner. The name of the dish has followed a track of borrowing across several languages of central and south-eastern Europe. The Austrian-German term Palatschinke (or Pfannkuchen) is borrowed from Czech palačinka, that in turn from Hungarian palacsinta, and that in turn from Romanian plăcintă (a cake, a pie), where it ultimately derives from Latin placenta (a flat cake), a word of Greek origin Palačinka is also the name in most Slavic languages (Ukrainian, Czech, Slovak, Slovenian, Bosnian, Bulgarian, Macedonian, Croatian, Serbian). In Polish, the equivalent is called a naleśnik, in Romanian clătită. In french they call it crepe. There are lot of sweat versions but you can make it in all different kinds. Give your phantasy full scope.
ingredients:
175 gram flour
a pinch of salt
3 eggs
¼ litre milk
1/8 litre carbonated water
Butter to fry
Mix flour with salt, eggs milk and water to a smooth dough. Let stand for about 20 minutes.
In a hot pan bake in hot butter thin Palatschinken (pancakes) and keep warm until all are done or fill immediately and keep these warm until you serve it.
Sweet: put jam on it, roll it and put ice sugar above. But you can vary it with nuts, chocolate and/or quark cheese.
Not sweet: fill it with ground beef, ham, bacon, cheese and/or veggies.
Or cut it in small stripes and put in soup like nudles.
Enjoy!