Whisk together eggs, milk and flour until smooth (can also be mixed in blender for extra smooth batter). Set mixture in refrigerator for at least 30 minutes (or overnight).
Melt 1 tsp butter in an 8 or 9 inch skillet over medium heat.
For first pancake, pour approximately 1/4 cup of batter into pan (pancake should be thin - 1/8 inch - so be sure not to use too much batter). Tilt and swirl pan to evenly coat bottom of pan with batter. Cook pancake on first side approximatly 45 seconds, then quickly flip pancake over with a spatula and cook other side for 20 - 30 seconds. Pancake should be golden brown on both sides.
Add additional butter to pan before making each additional pancake.
To Serve: Place flat pancake on plate. Drop 2 tablespoons (more or less to your preference) jam or preserves on pancake, spread to 1/2 inch of pancake edge. Roll pancake up to form a "tube". Sprinkle with sugar. Enjoy!
(These should be made as you eaten...they are not as good if made in advance and reheated).