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  Jewish    Viennese    Brunch  
Last updated 6/12/2012 12:47:33 AM. Recipe ID 8312. Report a problem with this recipe.
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      Title: Palatschinken+
 Categories: Jewish, Viennese, Brunch
      Yield: 6 Servings
      1 tb Brandy
      1 c  Apricot or strawberry jam

      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.

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Recipe ID 8312 (Apr 03, 2005)

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