Swedish Pancakes

Melt 3 tablespoon unsalted butter and let cool slightly. Place 2 cups milk, 1 cup flour, 3 large eggs, the melted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon kosher salt in a blender. Blend until smooth, about 20 seconds. (Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.)

Melt 1 teaspoon unsalted butter in a 10-inch nonstick pan over medium heat. Tilt the pan so the butter coats the bottom. Pour in about 1/3 cup of the batter, then immediately pick up the pan and swirl it to spread the batter into an even layer on the bottom of the pan. Cook until the pancake has browned slightly on the bottom, 1 to 1 1/2 minutes.arefully slide a spatula underneath the pancake and flip it. Cook the second side briefly, just to set the batter, 15 to 30 seconds more. Tilt the pan and loosen the pancake, then slide it onto a wire rack.

Continue making pancakes with the rest of the batter, adding more butter 1 teaspoon at a time, as needed, to keep them from sticking. Stack the pancakes to keep them warm. To serve, roll each pancake up. Serve the pancakes with toppings, as desired.