Traditional Swedish Pancakes

Combine eggs, low-fat milk, flour, salt, and melted butter in a large mixing bowl.

Whisk the mixture until smooth and lump-free, about 1-2 minutes.

Let the batter rest for 5 minutes at room temperature to allow the flour to fully hydrate.

Heat a non-stick skillet or crêpe pan over medium-high heat until a drop of water sizzles on the surface.

Lightly butter the hot pan if needed, then pour approximately ¼ cup of batter into the center and immediately tilt the pan in a circular motion to spread the batter into a thin, even layer.

Cook the pancake for 1-2 minutes until the bottom is light golden, then flip and cook the other side for another 30-45 seconds until set.

Transfer the cooked pancake to a warm plate and repeat with the remaining batter until all pancakes are made.

Serve the Swedish pancakes warm, traditionally with jam, sour cream, or fresh berries on the side.