Palatschinken (Apricot Crêpes) (#2337)
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- 1 Tbsp Brandy
- 3/4 cup Apricot Preserves (Jam) or strawberry jam
- 1 cup All-Purpose Flour
- 1 pinch Salt
- 2 tablespoons Sugar
- 1 cup Milk
- 2 large Eggs
- Butter as needed.
- In a small bowl stir together 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 is 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: Tilt and rotate the pan just after batter is poured in to spread the batter all around the pan, nice and thin, quickly.
- It's really easy and after a couple of crêpes 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. The second side, according to julia childs is the non-public side with the nicely browned side being the public side.
- Don't overcook as they can become a bit brittle.
- Transfer the crêpe 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.