Swedish Pancakes

I'm mostly Swedish, but I honestly don't make a lot of Swedish food.  The Swedes eat a lot of random meats: like Reindeer and Elk, but there are some traditions from my childhood about Swedish food that I can't give up.  I no longer eat Swedish meatballs, but I do love Swedish pancakes on Christmas.  We usually eat it with Matzo Brei (my mother-in-law's husband is Jewish) and a big fruit salad, which makes it a nice diverse meal.  When I was a kid, we ate them stuffed with a berry jam and powdered sugar mixture, but now I let people top them with whatever they want (yogurt, fruit, jam, syrup, etc.)

4 eggs
2 cups milk
1/2 cup unbleached AP flour (or whole wheat pastry flour)
1 Tablespoon organic cane sugar
1 pinch salt
2 Tablespoons melted butter or earth balance
Powdered sugar for sprinkling on top
Berry jam and/or syrup for topping

Preheat a large skillet on medium heat.  Beat eggs, milk, flour, sugar, salt and butter in a large bowl with a wire wisk.  Pour batter on skillet and cook until small bubbles appear and top dries out a bit.  Flip and cook another minute or two.  Roll pancake up and place on a platter.  After making a couple pancakes, adjust heat as necessary.  If making a double or triple recipe, keep pancakes warm in an oven (200F) until you are done making them and ready to serve.  Sprinkle with sifted powdered sugar and serve with berry jam or syrup.
Serves 4