In a large bowl whisk together the Eggs and Milk until combined; gradually add the All-Purpose Flour, Granulated Sugar and a pinch of Salt and whisk until you have a smooth, pourable batter. Stir in a little Sunflower Oil to loosen the batter and prevent sticking.
Let the batter rest for 15–30 minutes at room temperature — this helps the flour hydrate and gives more tender palacinky.
Heat a nonstick skillet over medium heat and lightly brush with a little Sunflower Oil. Pour a small ladle of batter into the pan, swirling to form a thin, even layer; cook 1–2 minutes until the edges lift and the underside is golden, then flip and cook the other side briefly.
Stack finished crepes on a plate and keep warm while you make the filling. In a bowl combine the Tvaroh with a spoonful of Granulated Sugar and the Vanilla Sugar, tasting and adjusting sweetness to your liking.
Spread a thin layer of the tvaroh mixture over each crepe, add a spoonful of Apricot Jam if you like a fruity contrast, then roll or fold the palacinky into cylinders or triangles.
Serve warm or at room temperature with a dollop of Sour Cream on the side and a dusting of Powdered Sugar over the top for a pretty finish.
Optional: reheat filled palacinky briefly in a warm oven (150°C / 300°F) for a few minutes if you prefer them warm through before serving.
