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Blend the eggs and milk until doubled in volume, about 30 seconds. Add the flour, melted butter, sugar, and salt, then blend for another 15–20 seconds until smooth and well combined.
Preheat a nonstick or well-seasoned cast-iron pan over medium heat. Pour about ¼ cup of batter into the pan, then immediately tilt and swirl the pan to spread the batter thin and wide, creating a delicate, lacy edge.
Cook for about 1 minute, or until the bottom is golden brown. Use a spatula to gently lift the edges and flip the pancake. Cook for another 15–30 seconds on the second side, adjusting doneness to your preference.
Serve flat, folded, or rolled and top with your favorites such as maple syrup, whipped cream, fruit, or jam. For a classic touch, fold and serve with lingonberry jam and yogurt.