PALATSCHINKEN+

      Title: PALATSCHINKEN+
  Categories: Jewish, Viennese, Brunch
       Yield: 6 Servings
  
 MMMMM--------------------------FILLING-------------------------------
       1 tb Brandy
       1 c  Apricot or strawberry jam
 
 MMMMM---------------------------CREPES--------------------------------
       1 c  Flour
         pn Salt
       2 tb Sugar
       1 c  Milk
       2    Eggs
 
 MMMMM-----------------------TO COOK CREPES----------------------------
            Butter as needed
  
   Stir the brandy into the jam and set aside.
   
   Sift the flour into a bowl along with the salt and sugar. Gradually
   add the milk, to make a smooth batter. Add the lightly beaten eggs
   and stir again until the batter is once more smooth.
   
   Heat a 9 inch skillet (nonstick would be perfect) and pour in just
   enough melted butter to cover the whole surface of the pan when the
   pan is tilted. Pour in enough batter to cover the pan thinly, but
   completely. *Tip-Kind of rotate the pan just after batter is poured
   in to spread the batter all around quickly. It's really easy and
   after a couple crepes you'll be an expert! Cook the crepe over medium
   heat until the underside is lightly browned and the pancake is firm.
   Turn the crepe over and brown it lightly on the other side. Don't
   overcook as they can become stiff. Tranfer the crepe to a platter and
   cover with a thin coating of the jam. Roll it up neatly, place it on
   an ovenproof or silver platter and keep it warm in a 250 degree oven
   with a tea towel placed over the top. Repeat this procedure until all
   the batter is used, laying the Palatschinken side by side or stacking
   them like logs. Dust the finished Palatschinken generousely with
   vanilla sugar or powdered sugar and serve.
[ add our full cookbook to your website ] [ Search The Cookbook ]