INGREDIENTS

INSTRUCTIONS

FILLING
CREPES
TO COOK CREPES
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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