Swedish Pancakes
rec.food.cooking/Kim Allen (1994)

This is what we always called Swedish pancakes when I was growing up…(and indeed, they are light and crepe-like-- yum!)

1 cup flour
1/4 tsp. baking powder
1 1/2 cups milk
1/8 tsp. salt
3 eggs

Beat eggs. Mix dry ingredients and add gradually to eggs, alternating with milk. Batter should be the consistency of cream. Cook in (very lightly greased) skillet only until light brown.

We always ate these with "purple butter" (ah, childhood memories), which is just butter and blueberry jam stirred together with a spoon.