3 large eggs
2 cups milk
1 cup all-purpose flour
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1. In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add flour. Process once again until smooth and thick, 1 to 2 minutes. Add remaining 1 1/2 cups milk, butter, granulated sugar, vanilla, and salt.
2. Brish butter acroos a 10 inch frying pan. (brush again after every four or five pancakes).
3. Spoon approximately 1/3 cup of batter into pan and swirl to fill the entire bottom of the pan. Cook until the edges turn golden brown, 1.5 to 2 minutes. Flip and continue cooking an additional 1.5 to 2 minutes. Serve warm, garnished with Ligonberries
Source: Fine Cooking Swedish Pancakes