Swedish Pancakes
Serves 3-4

3 eggs
3 dl flour (1 dl = 0.4 cups. So, 1,2 cups is what you need here.)
600 ml milk (2,4 cups)
1 tsp salt
1/2 tsp vanilla sugar
1-2 tbsp liquid margarine, or melted butter
butter to fry

Beat eggs and flour until smooth, and gradually add the milk. Add salt and vanilla sugar. Make sure you have no lumps! Leave the batter for at least an hour, to rest. Then fry thin pancakes in butter - buttering between every third pancake should be enough - on medium high heat. Don't put too much batter in the pan - they should be thin. Fry until the bottom is golden, then flip using a large spatula. It's really not very difficult, so don't be afraid.