Swedish pancakes were a special occasion breakfast for my family when I was growing up. They are not too sweet, and light, yet rich and luxurious. Best served with powdered sugar or real maple syrup. 

Ingredients: 
4 eggs, beaten well 
Dash of salt 
1/4 cup vanilla sugar* 
1/2 cup AP flour 
1 cup whole milk 
1/3 cup melted butter, cooled slightly 

Serves 2-4 people 

Procedure 
1. Melt butter in a large, non-stick pan. 
2. Whisk all remaining ingredients in a mixing bowl in the order given until smooth, ending with the cooled butter.Let the batter sit for about 15 minutes. 
3. Cook by pouring about 1/4 cup of the batter into a pan and quickly move the pan around so that the batter just covers the bottom. These cook like crepes; if you put too much, just pour the excess back into the mixing bowl.  
4. Flip when you start to see browning around the edges and cook about 30 seconds more on the other side. You can either serve these as they come off the pan or keep them warm on a cookie sheet in a warm oven until you have used up all the batter. This recipe will make about 10-12 pancakes.  

*Vanilla sugar is a secret weapon that takes sweets to the next level. Next time you use a vanilla bean after you have scraped it out, stick it in a jar and add white sugar to it. Keep 2 used vanilla beans per 2 cup container of sugar. Keep one back up so it has a couple of weeks to soak up the scent. The vanilla bean pods will continue to scent your sugar for years, so keep using the pods as long as they last.