2 Eggs; beaten Butter; for frying
1 1/2 c Milk Jam or jelly
1/4 ts Salt Slivered almonds
1 tb Sugar 1 c Light cream
2 ts Lemon rind; grated Confectioner’s sugar
1 1/2 c All-purpose flour
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
Combine eggs, milk, salt, sugar and lemon rind in a bowl. Stir in
flour and mix well. Heat a 7- or 8-inch skillet; grease lightly. Add
3 Tbs batter; quickly tilt pan to spread evenly. Cook over medium
heat until underside is golden. Turn over and cook on other side.
Keep warm in a preheated 250?F. oven. Continue to cook other
pancakes. Spread each with jam or jelly; sprinkle with slivered
almonds and confectioners’ sugar. Roll up and arrange, folded sides
underneath, side by side, in a buttered shallow baking dish. Cover
with cream. Bake, covered with foil, in a preheated moderate oven
(350?F.) 20 mins. Makes about 14.
from my kitchen toyours….. Dan
Klepach
Yields
14 servings
