These crepe-like pancakes are a weekend tradition at our house. One of my favorite meals growing up. I can make these, but my husband has learned to make them and now does so every weekend. As a child these were either sprinkled with sugar or syrup and rolled up. Then sliced and eaten. My children have discovered they like them with cream cheese in them, then rolled up and dipped in syrup.
Melt butter in skillet, set aside. While you mix remaining ingredients.
In electric mixer combine eggs, milke, flour, sugar and mix til smooth. Add cardamon. Last add melted butter. Batter should be thin.
Using a ladle, put a spoonful of batter into a warm skillet. Lift skillet and 'roll' around to spread the batter so that it covers bottom of pan. When top loses its sheen flip the pancake. It takes some practice to do this with out having it wrinkle or turn under on itself. The second side cooks quicker than the first one. Pancakes should be a golden color as in photo. Stack pancakes on stoneware plate as they cook and they will stay warm until all are done.
Serve with your desired filling. We either sprinkle lightly with sugar, or add a thin layer of syrup, or softened cream cheese. Roll up.