Swedish Pancakes

Beat 3 eggs till thick and lemon-colored.
Stir in 1 1/4 cups milk.
Sift together 3/4 cup sifted en-riched flour,
1 tablespoon sugar,
and 1/2 teaspoon salt.
Add; mix till smooth.

Drop small amount batter (1 tablespoon for 3-inch cake) onto moderately hot, buttered griddle (or bake on special Swedish griddle). Spread batter evenly to make thin cakes. Turn when under-side is delicately browned. (To keep first pancakes warm, place on towel-covered baking sheet in 250° F. oven.) Spoon melted butter over; sprinkle with sugar. Stack in chafing dish. Makes 3 1/2 dozen.