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Recipe Name: Agnes Stern's Palachinta Tower Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 12

4 Eggs
1 Teaspoon(s) Salt
6 Tablespoon(s) Sugar
10 Tablespoon(s) Flour
1 Cup(s) Milk
Vegetable oil for frying
1/2 Cup(s) Pecans, finely chopped
1 Cup(s) Strawberry or apricot
These are 5 recipes that I formatted from Joan Nathan did a 5 part series
on Jewish Cooking in America. Included with the recipes were actual
photos of the preparation. Mix together in a bowl the eggs, salt, 4
tablespoons of the sugar, the flour, and the milk, beating until
smooth. Heat a 6-inch frying pan over medium heat with a teaspoon of
oil. Pour about 2 tablespoons of the batter into the pan or enough to
completely cover the bottom of the pan when it is swirled around.
After 1 to 2 minutes on one side, flip it to finish cooking. Remove
from the pan and set aside to cool. Repeat with the remaining batter,
adding small amounts of oil when necessary. Put the chopped pecans and
the preserves in separate bowls. Preheat the oven to 350 degrees.
Grease a round baking pan, and in the bottom of the pan place 1 crepe.
Spoon a film of strawberry preserves over the crepe. Cover this with
another crepe and layer this one with the nuts. Continue to layer the
crepes alternatively with the preserves and the nuts, finishing with
the preserves. Bake on the middle rack of the oven for 15 minutes
until the preserves caramelize. Cut as you would a pie. Yield:
approximately 12 crepes or 1 tower Converted by MC_Buster. Recipe by:
Joan Nathan/Agnes Stern Posted to JEWISH-FOOD digest by Bob & Carole
Walberg <> on Nov 06, 1998, converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 113
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 63.6mg
Sodium: 227.2mg
Potassium: 77.2mg
Carbohydrates: 13g
Fiber: <1g
Sugar: 7.6g
Protein: 3.9g

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