Bjelkeman's (Swedish) pancakes/crepes, serves two: 3 eggs 6 dl milk 3 dl wheat flour 1 table spoon sugar 1 tea spoon salt 1/2 dl cooking oil (I use olive

Bjelkeman's (Swedish) pancakes/crepes, serves two: 3 eggs 6 dl milk 3 dl wheat flour 1 table spoon sugar 1 tea spoon salt 1/2 dl cooking oil (I use olive oil) 100 g butter If you cook electric, start warming the frying pans. I normally fry on 7 (out of 10). Mix the eggs. Add half the milk. Add the flour. Whisk together until smooth. Add the sugar, salt and remainder of the milk. Add the oil. Mix until the batter is smooth. About now the pans should be warm. Put a tea spoon of butter in each pan, spread it out in the pan. Add about a cup of batter (or so) to each pan. When the batter is congealed on the top of the pancake, use a long thin spatula to turn the pancake over. It should be yellow/golden brown on the fried side. Wait a minute. The pancake is done. Repeat from beginning of paragraph until out of batter. Serve with sweats or savoury as you prefer. Blueberries, ice cream, sugar and butter, strawberry jam, are my favourite toppings. All in all you can do this, with a bit of practice, from a standing start in 20 minutes. And the pancakes are superior to anything you will buy in a pack or a box. Promise. Notes: 1) can easily be scaled to fit, 1 egg = 2 dl milk = 1 dl flour 2) dl = decilitre 1/10 litre (about a small coffee cup)