Swedish Pancakes

So, Nate has been rather persistent about me making these Swedish Pancakes. I didn't have milk one day, and didn't have eggs another. Last night I was supposed to make them and I completely forgot- I had promised too. So when I served the ham and roasted potatoes, it did not go over well at all. Last night Nate even had made me write note so I could remember to make them this morning. Anyway, I finally got my act together and made them. Nate ate 4 and Elin gobble down 3. Thought we would share one of our favorite breakfasts!

Swedish Pancakes

½ c margarine or butter (you can cut or use margarine, but butter always tastes better)
2 c milk
4 eggs
1 tsp salt
1 c flour
2 ½ Tbsp sugar

1. Melt butter in fry pan. Mix, in blender or medium bowl, 1 cup milk, eggs and salt. Add flour and mix. Add melted butter and mix. Add remaining cup of milk and sugar. Mix.
2. Use 1/3 cup ladle (you may need to adjust amount for size of pan) and swirl batter to cover hot pan. Flip pancake when edges start to brown. Flip onto a plate. Roll with jelly or cinnamon and sugar and butter (or nutella or carmel or anything else that would taste good).

Tips:
 You will almost always throw out the first pancake you make.
 These absorb other flavors very easily. If you have enough pans, designate one the Swedish pancake pan. If you don’t have a specific pan just avoid using the one you cooked onions in the night before.
 Prior to flipping, when the edges start turning golden, I take a knife or plastic spatula and run it around the pan loosening the pancake and making it easier to flip.
 You can fill like crepes with cheese etc.