Recipe calls for:
1 cup of flour
1/2 teaspoon salt
2 cups of whole milk
Blend well, no lumps, batter will be thin. Preheat skillet or crepe pan. Brush a thin coat of vegetable oil across hot pan. Then pour batter - keep swirling until the bottom of pan is covered - not too much, just enough to cover. Cook until slightly golden and then flip.
And there is, dare I say, a skill to serving and eating them.
Pour a little melted butter down the middle of the cooked pancake and spread it around with your fork. Then sift powdered sugar ('make it snow') on top. Squeeze some lemon all around.
Use your fork to roll.
Perhaps a spoonful of lingonberries to top it off.
How many can you eat?