Swedish Pancakes

Ingredients

3 large eggs

2 1/2 cups milk

1 1/4 cups all-purpose flour

1 tbs granulated sugar

1/2 tsp salt

2 tbs unsalted butter, melted

Approximately 1 tsp unsalted butter, for cooking crepes

2-4 tbs unsalted butter, melted for serving (optional)

1/4 cup confectioners' sugar, for serving

1 cup Cherry Compote, for serving

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Directions

1. Whisk together the eggs and 1 cup is the milk in a bowl
2. Sift the dry ingredients together and then add to the egg mixture, whisking well
3. Whisk in the remaining 1 1/2 cups milk and melted butter
4. Melt 1/2 tsp butter in a 10-inch in a nonstick skillet over medium heat. Swirl the butter around in the pan to coat it as well as possible and heat until it's melted and very hot. Pour 1/4 cup of the batter into the hot skillet and, working quickly, rotate the pan with a turn of the wrist so that the batter evenly coats the bottom of the pan. Cook the crepe until golden brown on the bottom, or about 1 1/2 minutes. Turn the crepe over and cook it 1 minute longer. Remove to a plate. Continue with the remaining batter, adding a but more butter to the pan if the crepes begin to stick and stacking the crepes as they are finished.
5. If serving the crepes the same day, cover them with a kitchen towel until ready. For later use, wrap the crepes well in plastic and refrigerate or freeze.
6. Just before serving, brush with butter, is desired, and dust with confectioners sugar. Fold into quarters and place on desert plates. Top with a spoonful of cherry compote or sweetened berries of your choice.