In a blender, blend eggs, milk and sour cream together.

Add flour, salt, and sugar to the blender. Blend until completely smooth. The batter will be thin and pourable.

Heat a medium-sized frying pan over medium heat. With a pastry brush, oil the pan with about a teaspoon of oil (you may need to add more later).

When the pan and the oil are hot, pour 1/4 cup of batter onto the center of the pan. Quickly, but gently lift and swirl the pan to spread the batter to the edges. The batter should sizzle some in the oil if the pan is hot enough. Cook about 60-90 seconds, until the bottom begins to turn golden, then carefully flip the thin pancake over. Cook another 30-60 seconds until the other side begins to brown. Remove from skillet. Fold in half, then in half again to make a triangle. Set the pancake aside and repeat with remaining batter.

To Serve: Place folded Swedish pancakes onto plates. Lightly brush melted butter onto tops, then dust with sifted powdered sugar, and put a generous dollop of Raspberry jam in the middle. Enjoy!