Swedish Pancakes/Crepes

1-1/2  cups		flour
2  cups		skim milk
3  tablespoons		white sugar
3		eggs,s whole
1  teaspoon		salt

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Prepare 8 1/2 inch frying pans with non-stick cooking spray or very light use of shortening and at med heat (you may need to adjust this depending on your stove). Whisk/Beat eggs in a large bow. Blend the rest of the wet ingredients into the eggs. Blend dry ingredients in a smaller bowl. Pour dry ingredients into wet and mix well.
Using about 3 tbsp of batter per pancake (I used a 1/4 cup measuring scoop, about 3/4 full), pour into prepared pan and "swirl" the batter around to cover the bottom and little bit up the sides. Turn over when the edges begin to brown and get crusty (doesn't take long). Remove from pan when the other side gets browned slightly as well. Repeat until all batter used. Makes about 24 6in pancakes or so.