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1
Whisk together well the sugar, eggs, salt, milk, and flour in a large bowl until there are almost no lumps.
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2
Heat a medium-sized nonstick skillet or a crepe pan (sprayed first with nonstick spray) to medium-low.
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3
Pour a THIN layer of batter into the skillet, about 1/4 cup or so- it should be just enough batter to coat the bottom of your pan.
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4
Swirl the pan to coat pan evenly with the batter.
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5
Carefully but quickly flip the pancake as soon it looks like it has started to very lightly brown and has begun to bubble.
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6
Once flipped, the second side only takes a few more seconds to cook- remove quickly to a plate.
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7
Immediately spread pancake with a small amount of butter and about 1/2 tsp of jelly or to taste (do not overfill with either or it will get soggy and too sweet).
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8
Roll up into a tube, jelly-roll style and serve.
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9
Repeat with remaining batter.
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10
Note: If possible, assign a helper to spread the butter& jam onto the cooked pancakes as they come out of the pan.
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11
You may need to re-whisk the batter between each pancake as it may settle.
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12
Also, I sometimes need to add a fresh spray of nonstick spray to the pan between pancakes.
