Finnish Pancake

In a large bowl, whisk together the eggs, sugar, and salt.

Pour in the warm milk.

Mix the flour with the baking powder and gradually sift it into the egg mixture.

Stir in the melted butter.

Whisk until smooth and lump-free (an immersion blender or hand mixer works great here).

Preheat the oven to 200°C (400°F).

Line a baking sheet with parchment paper (use a good quality siliconized one so nothing sticks).

Pour the batter evenly onto the pan and bake for 15 minutes.

For the filling, whip the cold heavy cream with powdered sugar until thick and doubled in volume.

Add the cream cheese and beat briefly (or gently fold) just until combined.

Flip the cooled pancake, spread the cream evenly over it, and top with berries or jam of your choice (I used apricot-orange).

Carefully roll it up into a log.