Swedish Pancakes

From the kitchen of: Erik Wingren
4 eggs
2 c. milk
1½ c. flour
3 Tbsp. sugar
¼ tsp. salt

Mix all ingredients well. Let pancake mixture rest for 20 minutes. Use ¼ c. measure to scoop mixture into hot frying pan. Coat pan with thin layer of pancake mixture and watch closely flip when slightly browned. Roll up pancake when removing from pan. Repeat until pancake mixture is all cooked. Keep pancakes fresh and hot in oven on warm so everyone can eat together. Serve with an assortment of jams, fresh fruit, or syrup. Our favorite topping is powdered sugar & lemon juice. Great with bacon or sausage.