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Thin, delicate Swedish pancakes rolled with lingonberry jam or fresh fruit are an elegant vegetarian family breakfast tradition. These crepe-like pancakes are light, fresh, and wonderfully different from standard flapjacks.
In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy for about 30 seconds.
Slowly add the milk to the egg mixture, whisking constantly to blend, then stir in the vanilla extract and salt.
Gradually sift the flour into the wet mixture while whisking, ensuring there are no lumps; the batter should be smooth and thin.
Melt the butter in a nonstick skillet over medium heat. Pour the melted butter into the batter and whisk just until incorporated.
Heat the same skillet over medium-high heat. Lightly grease if needed, then ladle in about 1/4 cup of batter, swirling immediately to coat the bottom thinly.
Cook for 1-2 minutes until the edges are golden and the underside lightly browned, then gently flip with a thin spatula to cook the second side for about 30 seconds.
Transfer the pancake to a plate. Repeat with remaining batter, stacking finished pancakes and covering with a towel to keep warm.
Serve warm, rolled with lingonberry jam or fresh fruit as desired.
