💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › non-regional › jewish › pal… captured on 2022-06-12 at 01:05:30.
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---------- Recipe via Meal-Master (tm) v8.02
Title: PALATSCHINKEN+
Categories: Jewish, Viennese, Brunch
Yield: 6 servings
--------------------------FILLING--------------------------
1 tb Brandy
1 c Apricot or strawberry jam
--------------------------CREPES--------------------------
1 c Flour
pn Salt
2 tb Sugar
1 c Milk
2 Eggs
----------------------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.
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