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=== Cooking ===
# Prepare your desired fillings in advance. Anything that requires more than 1 minute to cook (e.g. onions, mushrooms, meat, etc.) should be pre-cooked.
# Heat a large flat [[Cookbook:Frying Pan|skillet]] (about 30 cm in diameter) over medium heat.
# When the pan is hot, grease it with a dab of butter (start with about a [[Cookbook:Tablespoon|tablespoon]]), and spread so it melts and coats the pan. The batter may set quickly, so you may need to adjust the volume of butter used for the first few pancakes.
# Ladle enough batter into the pan so that you get a large pancake no more than 3 mm thick after spreading it out.
# Let the pancake cook until it is dry on the top surface and lightly golden on the bottom. Use a spatula to flip it to the other side.
# If you will not be filling the pancake immediately, cook until golden on the other side, then remove and set aside (see notes). If you will be filling the pancake, arrange the ingredients in the center, leaving several centimeters/inches bare all around the filling. Once cooked on the bottom, fold four edges of the pancake into the center to enclose the filling and make a square. Remove and serve hot.
# Continue cooking until the rest of the batter is used up.