3 eggs
1 c. milk
1 1/2 c. sifted flour
1 tbsp. sugar
1/2 tsp. salt
1/2 c. cream (or milk)
2 tbsp. butter, melted
Confectioners sugar
2 c. lingonberry sauce (I use red currant jelly)

Beat eggs until very light. Add half the milk and fold in flour, sifted with sugar and salt. Then add remaining milk, cream and butter. If thinner consistency needed, add more milk. Bake large pancakes on hot griddle. Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll. Serve sprinkled with confectioners sugar.