Swedish Pancakes

This fabulous breakfast favorite was handed down by your Aunt Janet. Another of Brit's favorites and is on her list of requests when she visits. There are so many cool things you can put on these dainty little crepes such as homemade jelly or fresh fruit -- just use your imagination!

Ingredients:
12 eggs
1 cup flour
1/2 cup sugar
2 cups milk


Directions:
Break the 12 eggs in a large mixing bowl (I use my large electric mixer) -- beat well. In a large bowl, combine flour and sugar. Slowly add the 2 cups of milk and beat until smooth using an electric hand mixer or wire whisk. Combine flour, sugar, and milk mixture with the 12 eggs and beat on low to medium speed until smooth. Note: batter may have a few lumps, but it will be fine when you cook.

In an omelet pan, melt a little butter (medium-low heat). Pour approximately 1/4 cup of above mixture into heated skillet. The crepe will appear to look "dry" from the outer edges in toward the center. When the crepe has a definite shape, flip over for a few seconds and then remove and keep warm on a foil-lined cookie sheet in a preheated oven on low temperature. Make the desired amount and, if you have any leftover batter, store covered in the frig for up to 2 days. Serve with fruit, jelly, or other choice of toppings. Delicious!