For the recipe of «palacinche and peach compote, mix the sifted flour with the eggs; add the milk a little at a time, 1 tablespoon of sugar and a pinch of salt, until you get a rather liquid batter. Let it rest for about 1 hour. Grease a 20-22 cm diameter pan with a small piece of butter. Pour a ladle of batter into it, forming a thin layer; when the palacinca (crespella) comes away from the pan, turn it and cook it for another minute. Repeat until you run out of batter, obtaining 12 palacinche.
FOR THE COMPOSITE: Cut the peaches into small pieces without peeling them. Cook them in a saucepan with 100 g of sugar and 40 g of lemon juice, for about 15 minutes. Turn off and let cool. Serve the palacinche with the compote.
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