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Swedish Pancakes

3 eggs
2 1/2 cups milk
1 1/4 cups flour
2 Tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. salt
3 Tbsp. butter, melted
Fresh strawberries or raspberries
Powdered sugar

Preheat a large skillet or griddle at medium-high heat. Place all ingredients in a blender container and blend until smooth.

Lightly butter the pan and pour about 1/2 cup of the batter into the center, swirling to make a large circle, about 8 inches in diameter.

Cook until bubbles form and the pancake is golden brown on the bottom. Flip the pancake and cook for 1 minute on the other side. Remove from the skillet, add a little more butter to the pan and continue making pancakes.

Fold each pancake into quarters. Top with the fresh raspberries or strawberries, and powdered sugar.

 

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