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Recipes |
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Palatschinken
 Servings: 12 6 whole eggs 2 pints milk 1 lb. flour 1 cup cream 1 tsp. salt 1 tblesp. oil FILLING: 1 pint apricot jam 1 cup powdered sugar 2 lemons In a mixing bowl mix all the ingredients, without the flour, with a whisk. Slowly whisk in the flour to make a smooth batter. Let the batter rest for 15 minutes. In a hot crepe pan make very thin crepes and keep them warm. Fill the crepes with 1 large tablespoon of apricot marmelade and fold each crepe three times. Set up two crepes per serving on a hot plate and top with powdered sugar. Squeeze on a little lemon juice before serving. Serbe very hot!
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Rudi Lechner
Would you like the recipe for one of Rudi's specialties? |