Mullen's Swedish Pancakes (Crepes) plus Whole Wheat version

Swedish pancakes can be topped with butter, berries, syrups, powdered sugar, cream cheese mousse, etc. Some people make them savory with ham rolled up in side and hollandaise sauce. We just do powdered sugar mostly. Maybe something on the side. Below is Sam's 15th birthday plate. He loves Swedish pancakes so much he wanted them for his birthday dinner.

Whole Wheat Crepes-from 100 days of Real Food
3 eggs
1 c. ww flour (King Arthur)
1 c. plant milk
¾ water
1 Tbsp honey
1 tsp pure vanilla extract
¼ tsp salt
1 Tbsp butter melted plus extra for cooking
Pure maple syrup and berries for serving, or a fruit syrup

Put all ingredients except maple syrup and fruit into blender and mix until well blended 1-2 minutes.  Let batter rest 5-10 minutes.  In 8-10” frying pan melt a small pat of butter over medium heat.  Tilt pan around as you pour in enough batter to thinly and evenly coat the pan.  When crepe is browned on the bottom, use a spatula to carefully flip it over to cook the other side.  Serve rolled up with syrup and berries.  We double this recipe for our family.

Mullen's Swedish Pancakes
In a mixing bowl, whip together until smooth:
3 eggs
2 c. milk
2 heaping Tbsp butter
1 1/2 c. flour
1/2 tsp salt
3 Tbsp sugar

Beat until smooth. Cook pancakes on a non-stick pan with sloped sides. Heat pan and butter it. Pour enough batter on pan to roll around and make a thin coating on the bottom of the pan. Once edges turn brown and crispy, flip pancake over.