We're taking a page out of Malibu Farm's Helene Henderson's delicious cookbook The Swedish Table. It's surprising how simple these delicious brunch specialities are to make. And while we'll still defer to Helene's team over on the Malibu pier, it's nice to try our hand at dishes every once in a blue moon (or in this case a rainy day). -serves 4- "Served with sprinkled sugar, lingonberry preserve, and sour cream..." 3 eggs 1 cup all-purpose flour 1 tablespoon sugar 1 1/2 cup