Swedish Pancakes

Melt the butter in the skillet Turn off the heat.

Crack the eggs into a mixing bowl. Whisk the eggs together. Add 1/2 cup of the milk to the eggs and continue to whisk for 2 minutes. Mix the flour with the salt and cinnamon and add the flour mixture to the egg mixture all at once, and use a wooden spoon to beat the mixture until it is smooth.

Beat in the remaining 1 1/2 cups milk. Then add the melted butter. Blend in a blender until smooth and uniform.

Cook thin pancakes in hot greased skillets, 12 tablespoons of batter at a time.

Fill with fruit and cream or yogurt, and drizzle with syrup.

Serves 6