Swedish pancakes

Pancake pan no. 0031, 0031T, 0031S
Crêpes pan no. 0000

4 portions:

Pancake mixture:
2 eggs
6 dl of milk
2 dl of flour, wholemeal
1 pinch of salt
1 tsp of sugar
2 tbs of melted butter

Preparation:
1. Whisk eggs and half of the milk in a bowl. Add the flour and whisk the mixture until it is free of lumps. Add the remaining milk, salt, sugar and melted butter. Leave the mixture to rise for a while.
2. Heat a frying pan and put a little butter in. Adjust the heat so it is not too warm.
3. Pour 1 dl of mixture into the pan and tip the pan to cover the bottom evenly. Fry until the pancake gets a nice colour on the underside and the mixture has set on the top. Flip using a spatula and fry the other side. Continue making pancakes until the mixture is finished.
4. Put the pancakes in a serving dish. Place a piece of greaseproof paper between each pancake in order to make it easier to keep them apart when making a cake.