Dessert Pancakes

Rich, egg-heavy Swedish pancakes rolled with sweetened cream and fruit for a special dessert.

3 Eggs
1 1/4 C. Sweet Cream
1 1/3 C. Flour
3 C. Milk
1 tsp. Salt
1 1/2 tsp. Melted Butter

Efterratt Pankaka

Beat eggs until foamy. Add cream, flour, milk, and salt. Beat well. Add butter last. Let batter stand 1 hour. Fry as griddle cakes - very thin and small. Serve with lingonberry sauce. Also good with blueberry, orange, or lemon sauce.