---------- Recipe via Meal-Master (tm) v8.02
       Title: PALATSCHINKEN+
  Categories: Jewish, Viennese, Brunch
       Yield: 6 servings
       1 tb Brandy
       1 c  Apricot or strawberry jam
       1 c  Flour
         pn Salt
       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.