--------------------------FILLING--------------------------
1 tb Brandy
1 c Apricot or strawberry jam
--------------------------CREPES--------------------------
1 c Flour
1 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" 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.
Transfer 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 F 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.
