Swedish Pancakes with Lingonberry Jam

Step 1

Whisk the eggs in a large bowl, then whisk in the flour and salt until a smooth, thick paste forms.

Step 2

Gradually whisk in the milk, adding it a little at a time, until the batter is thin and lump-free.

Step 3

Whisk in the melted butter until fully incorporated, then let the batter rest for 10 minutes.

Step 4

Heat a lightly buttered nonstick skillet or crepe pan over medium heat.

Step 5

Pour in about 1/4 cup of batter, tilting the pan to spread it into a thin, even circle.

Step 6

Cook for 1-2 minutes until the edges lift and the underside is golden, then flip and cook 30-60 seconds more.

Step 7

Stack the finished pancakes and serve warm, rolled or folded, with lingonberry preserves spooned over the top.