Ingredients:
3 large eggs
2 teaspoons sugar
1 teaspoon vanilla
½ teaspoon salt
¾ cup flour
1 ¼ cup milk
1) Whisk to combine eggs, sugar, vanilla, and salt
2) Slowly whisk in flour to combine
3) Slowly whisk in milk to combine
4) Heat nonstick crepe pan or small skillet on medium high
5) Melt 1 teaspoon butter or spray Pam onto pan/skillet
6) Ladle ¼ cup batter and swirl pan/skillet so that the batter coats the bottom of the pan
7) Let pancake cook for approximately one minute
8) Use a knife to carefully turn pancake over
9) Let pancake cook further for approximately 20-30 seconds
10) Slide from pan/skillet onto plate and continue with next pancake
11) Roll each pancake, then add whip cream and/or lingonberries
