SWEDISH PANCAKES

Steps:

• Beat the 3 eggs until very thick and lemon colored.
• Turn mixer down and add milk, flour and sugar, salt and flavoring.
• Heat 10" frying pan on med/high, spray with cooking oil, or lightly coat pan with butter.
• Pour about 1/3 cup of above batter on skillet, lift& rotate skillet so batter covers bottom with a thin layer.
• Cook about 2 minutes until pancake is set, flip over and cook other side for about 2 more minutes; place on plate.
• Continue until all thin pancakes are cooked, greasing pan each time.
• At this time, can be served with butter/jam or syrup.
• But now's the time to get creative!
• In a small sauce pan, mix about 1 cup of fresh fruit (strawberries, oranges, peaches, cherries, etc) with enough sugar to sweeten to taste.
• Add 1 egg, beat in and add extra desired flavoring.
• Then add 1 cup cottage or ricotta cheese; heat through, but don't boil.
• (I sometimes also add fruit yogurt to this mixture.).
• Place one pancake on plate, on lower 1/3 of pancake, place 1/4 cup fruit mixture; lightly roll up and place in buttered 9x11" pan.
• Continue until all pancakes are used; pack rolled pancakes closely together.
• Should have about 12 roll-ups.
• Top with nuts if desired.
• Cover with aluminum foil, place in 350 oven for about 30 minutes or until hot and bubbly.
• Serve in the baking pan with whipped cream available at table for individual tastes.
• This recipe isn't exact- I am a"some" cook-- some of this and some of that.