Subj : St. Adolf 09
To   : All
From : Dave Drum
Date : Wed Feb 10 2021 18:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adolf Schmid's Palatschinken - Austrian Crepes
 Categories: Breads, Dairy, Fruits
      Yield: 5 servings
 
      2 lg Eggs
      1 c  Milk
      1 c  A-P flour
    1/4 ts Fine salt
    1/4 ts Vanilla extract
           Butter, ghee or neutral oil;
           - for coating the pan
           Apricot jam; for filling
           Confectioner‘s sugar; for
           - dusting
 
  Whisk the eggs using a hand whisk in a medium bowl until
  lightly beaten. Add salt, vanilla extract (if used) and
  about 1/3 cup (80 ml) of the milk (just eyeball) and
  stir until combined.
  
  Add flour and whisk until you get a smooth batter. The
  batter should be thick and tough so you can barely whisk
  it. Add a little of the remaining milk if it is too hard
  to stir. Lumps have no chance in thick batters.
  
  Gradually add in the remaining milk while whisking.
  
  Heat an 8" (or larger) nonstick pan over medium heat.
  Add 1/2 teaspoon butter (or oil) and spread it carefully
  with a spatula to coat the bottom of the pan evenly.
  This is important, otherwise the butter will disturb you
  when swirling the pan for distributing the batter.
  
  Pour 1/3 cup batter (for an 8" pan, more for larger
  pans) into the center of the pan and swirl to spread
  evenly. Once the bottom side is golden in color, flip it
  with a spatula and cook the other side for about 15
  seconds. Invert onto a plate - the browned side should
  touch the plate, you should see the pale side. This way
  the nice looking side will be outside when you roll it.
  
  Repeat with the remaining batter, adding 1/2 teaspoon of
  butter/oil for every crepe. If the batter thickens over
  time, add a little milk. You can keep the ready ones
  warm on a plate in the oven at low temperature.
  
  Spread each Palatschinke with Apricot jam (or other
  filling) and roll it from one side to the other. Dust
  the Palatschinken with confectioner's sugar and serve
  with fork and spoon (the spoon serves as a knife).
  Enjoy!
  
  RECIPE FROM: https://www.lilvienna.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I shed autumn tears for the end of blueberry season.
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