Swedish Pancakes

On Thursdays at Life as Mom, Jessica hosts "Ultimate Recipe Swap" and encourages her readers to post their recipes on their blogs and then add a link on her's. This week, the theme is "Breakfast." I thought for awhile about what recipe I should post. I'm not a big breakfast person. My husband likes stuff like cereal, waffles and pancakes. You know, the sweet stuff. I however like more protein-based stuff like eggs. The problem is, I'm a little too busy with two kids (or too lazy) to make the stuff that I like. I usually have coffee and then eat leftovers later in the morning. Yeah, I'm weird.
Anyway...back to Breakfast Recipes! In the past, I have posted some breakfast recipes like Yogurt Pancakes, Quiche (great for brunch), Apples Scones, and Granola that are all wonderful options for breakfast. Today, I thought I'd post a recipe for Swedish Pancakes. Yeah, it's not one of those protein-based breakfasts that I love, but it is still good! Essentially, this is similar to a French crepe but wherever I found the recipe it was called a "Swedish Pancake." Brett and Ella like these with maple syrup. I like to sprinkle mine with sugar, lemon juice & roll them up. Jam and powdered sugar are also good toppings. I have a little inexpensive crepe pan that I bought at Cost Plus World Market. I had to season it, but once I did that it worked like a charm. Otherwise, you can use a small skillet to cook them as well. Enjoy!
Swedish Pancakes
Makes about one dozen
Ingredients:
3 eggs
2½ cups milk
1¼ cup flour
1 tablespoon sugar
½ teaspoon salt
½ teaspoon vanilla, optional
2 Tablespoons melted butter

Directions: In a blender, combine eggs, milk, flour, sugar, salt and vanilla. Then add melted butter and blend again. Heat an 8-inch crepe pan. Lightly butter the skillet and pour 1/3 cup of the batter into it. Swirl the pan with batter to coat it in a thin layer. Cook until bubbles form and the pancake is golden brown on the bottom, about 1-1/2 minutes. Flip turn and continue to cook for about one more minute. Remove from the pan. It should not be necessary to add more butter to the pan for more pancakes. When finished, fold each pancake into quarters. Top with your choice of toppings (fruit, powdered sugar, etc).