3 eggs
1 c. milk
1 1/2 c. flour
1 tbsp. sugar
1/2 tsp. salt
1/2 c. cream
2 tbsp. melted butter

Beat eggs until light. Add half the milk. Fold in flour which has been sifted with sugar and salt. Add cream, butter and remaining milk. Beat to an even mixture. Melt about 1 teaspoon butter in griddle. Pour batter, using a ladle, and tilt griddle so that it is evenly coated with a thin layer of batter.

When bubbles appear, lift carefully with a spatula to see if ready. Turn only once. Fold or roll each pancake to keep it hot. Stir batter so that mixture remains consistent. Serve with fresh berries, mashed with sugar, jam, jelly or lingonberry preserve. If sugar is omitted, they can be used with meat or vegetable fillings. Very similar to France's crepes.