Title: Palatschinken+ Mcf
Categories: Jewish Vienna Brunch
Yield: 6 Servings

FILLING
1	tb	Brandy
1	c	Apricot or strawberry jam
CREPES
1	c	Flour
		Salt (a pinch)
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 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.

In Vienna, oftentimes, this was served as a meal but nowadays we usually serve it as a Sunday brunch.

Mary Riemerman

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