Raundi'S Swedish Pancakes

• 1/4 cup lingonberry jam
• 1/4 cup melted butter
• 2 cups milk
• 4 eggs
• 2 tablespoons melted butter
• 3 teaspoons vanilla extract
• 1 cup all-purpose flour, sifted
• 2 tablespoons white sugar
• 1 dash salt

1. Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
2. Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
3. Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
4. Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.

lingonberry jam, butter, milk, eggs, butter, vanilla, flour, white sugar, salt

Taken from www.allrecipes.com/recipe/260549/raundis-swedish-pancakes/ (may not work)