3 eggs
2 1/2 cups milk
1 1/4 cup flour
1 tbls sugar
1/2 tsp salt
2tbls melted butter
1/2 tsp vanilla
In a blender, combine all the ingredients above until smooth.
Heat a 10 in non-stick skillet over medium heat until very hot.
Lightly butter the skillet and pour 1/2 cup of the batter into it.
Swirl the pan with batter to expand to a thin layer.
Cook until bubbles form and the pancake is golden brown on the
bottom, about 1-1/2 minutes. Flip turn and continue to cook
for
about one more minute. Remove from the frying pan. It
should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Top with the
traditional dollop of fruit and sprinkle with powdered sugar.