Mix the flour, milk and eggs into a smooth batter. Let the dough rest for 15 to 20 minutes so that the flour can swell. Then stir well again.
Heat a pan to medium heat and lightly grease it with butter.
Pour a ladle of batter into the pan. As soon as the dough starts to thicken, sprinkle 1-2 teaspoons of sugar over it. When the dough is completely thickened, turn the pancake so that the sugar can caramelize. Bake for about 1 minute, occasionally observing the underside of the pancake by lifting the pancake slightly so that the caramel does not get too dark.
Turn the pancake again and serve on a plate with the caramelized side up. The caramel will set within seconds and cover the pancake with a very thin crunchy layer. Top the pancakes with fresh or pickled fruit, jam, fruit quark or whipped cream as desired.
Gradually bake several pancakes that are not too thick. The amount should be enough for 8 pieces with a pan size of 24 cm.
At the end, add some warm water to the pan to loosen the remaining caramel (the pan is then very easy to clean).
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