Swedish Pancakes

2 cups milk

3 tablespoons butter, plus more for cooking

1 cup flour

3 eggs

3 tablespoons sugar

1 teaspoon vanilla extract

Place the milk and butter in a small bowl and microwave 45 seconds or so, just to take the chill off.

In a large bowl, mix the flour, sugar, eggs and vanilla extract; whisk in the milk and butter mixture until well blended. Refrigerate 5 minutes.

Heat oven to 250 degrees.

Meanwhile, put one or two dark frying pans over medium heat; put 1 tablespoon of butter in the pan, melt and swirl around to coat the bottom of the pan. Whisk batter to loosen (and whisk between every few batches). Ladle a small amount of batter into pan, swirl around so that batter covers entire pan; fry 1 to 2 minutes depending on how much batter is poured into the pan. Flip and swirl it around the pan. This first pancake will be garbage. It soaks up excess butter and gets the pan ready. Ladle again some batter into the pan. Flip when ends are browned and crispy, When other side is fried, remove from pan and place on lined cookie sheet or an oven safe dish and keep warm in oven. Repeat with remaining batter.

To serve: Spread butter on pancakes and pile three high; add jelly, if desired. Roll up like a cigar and top with syrup.

Serves four.