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This traditional recipe for Swedish crepes has been handed down over the years and featured as the highlight of breakfast buffets served at the Vasa Country Club of Detroit since 1925. They are especially wonderful with lingonberries (imported from Sweden or Finland) as a topping, but can also be served with butter and syrup, powdered sugar, or your favorite fruit topping.

2 1/4 cups flour
2 tablepoons sugar
1 1/4 teaspoons salt
4 cups milk
7 large eggs
1/2 cup (1 stick) butter or margarine for frying
Lingonberries

Stir together flour, sugar, and salt in a large bowl. Using a wire whisk, gradually add milk; beat until smooth. Add eggs one at a time; beat with wire whisk after each addition. Let batter stand 30 minutes (this will keep pancake intact when flipped). Stir again before cooking.

Heat an 8" to 9" skillet over medium heat. Grease pan well using butter or margarine. Measure approximately 1/3 cup of batter and pour into hot skillet; roll pan to spread batter evenly. Cook util bottom is golden brown and top is starting to bubble. Using a spatula, carefully flip pancake and continue to cook until golden brown. Roll pancake and transfer to a large serving platter. (To keep pancakes warm until all batter is used, place on a serving platter in a 200° oven.) Serves 6

Serve Swedish pancakes with traditional lingonberry topping.

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