Rolled Swedish Pancakes
1/2 cup plus 1 tablespoon sugar, divided
2 tablespoons grated lemon peel
1-1/2 cups all-purpose flour
1/2 teaspoon salt
8 eggs, lightly beaten
3 cups 2% milk
3 tablespoons butter, melted
Sour cream and cherry preserves
Combine 1/2 cup sugar and the lemon peel; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well.
Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer.
Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves. Yield: 1 dozen.
Recipe found here: Rolled Swedish Pancakes