GEFUELLTE FLAEDLE - PFANNKUCHEN (FILLED CREPE

      Title: GEFUELLTE FLAEDLE - PFANNKUCHEN (FILLED CREPE
  Categories: German
       Yield: 4 Servings
  
       2    Eggs
       1 c  Milk
       3 tb Flour
       1 ds Salt
            Sugar to taste
            Fat to grease skillet
       4 tb Preserves
  
   Combine the eggs, milk, flour, salt, and sugar to a smooth batter.
   Pour into greased skillet, and over low heart, cook until golden
   brown. While still hot, fill with preserves and roll up. Dust with
   sugar, and serve as hot as possible.
   
   Sugarless 'Flaedle' can also be filled with chopped, seasoned
   leftover meat or with ground meat, arranged in a greased ovenproof
   dish, and briefly baked.
   
   Serves 4.
   
   From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
   Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
   Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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