Swedish Pancakes With Lingonberry Sauce

• Swedish Pancakes
• 3 eggs
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 1 cup flour
• 1 pinch salt
• 1/4 cup butter
• Lingonberry Sauce
• 1 quart lingonberries
• 1/4 cup water
• 1 cup sugar

1. Heat a large skillet over medium heat.
2. Combine eggs, milk, cream, sugar and salt. Add in flour and whisk until the batter isn't lumpy.
3. Add a generous tablespoon of butter to the skillet and drop a large ladle of batter, swirling the batter to make a very thin pancake.
4. Flip the pancake when the edges look cooked and the middle is bubbling. Cook the pancake until golden brown. Repeat the process with remaining batter.
5. Serve the panckes rolled up with butter and sugar, or with sour cream and lingonberries.
6. Add berries, water and sugar to a food processor and puree until chunky.
7. Heat in a small saucepan over medium high heat, stirring frequently, until the sauce reaches 248 degrees F.
8. Remove from heat and let cool.

swedish, eggs, milk, heavy cream, sugar, flour, salt, butter, lingonberry sauce, lingonberries, water, sugar

Taken from food52.com/recipes/1819-swedish-pancakes-with-lingonberry-sauce (may not work)