Swedish Pancakes - cooking recipe

Ingredients

2 c. milk, buttermilk or a combination
2 eggs, beaten
1 c. and 2 Tbsp. stirred all-purpose flour
1/4 c. melted butter or vegetable oil
2 Tbsp. granulated sugar
1/2 tsp. salt

Preparation

Beat together.
Heat a round wrought iron grill to medium heat.
Spray with a vegetable coating or use melted butter.
(If using butter, replenish butter between pancakes.) Pour a scant 1/2 cup batter in the center of the round grill.
Pick up the grill and turn it in a circular motion until the batter is evenly distributed on pan.
When the top of the batter loses its shine and seems dry or dull, loosen pancake all the way around and flip over, cooking briefly on other side.
Remove to a platter and cover.
Repeat.
The pancakes will stay warm and soft for 20 minutes under the cover when all are cooked.
Add your fruit in a line down the center of a pancake and roll into a log.
Serve as the Swede's do, filled with lingonberry sauce or cranberry sauce. Or serve filled with applesauce as the German's do.
Or roll them plain and serve maple or fruit syrup.
This recipe makes about eight 10-inch pancakes.
Serves 3 to 4.
This recipe is easily doubled or halved.