1 cup all-purpose flour
1 tablespoon sugar
1 1/2 cups milk
3 tablespoons butter (melted additional butter to cook crepes)
sour cream (to garnish)
Blend all ingredients in a food processor until combined.
Heat a 7-inch nonstick or cast iron skillet until hot.
Add a small amount of butter and immediately pour in one ladle full of batter.
Quickly tilt pan to spread batter evenly over the bottom.
When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
Repeat with the remaining batter, stacking the pancakes on a plate.
Serve rolled and sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillings of choice and eat as a light supper.