Austrian Palaschinkenaustrian Rolled Crepes Recipes

Steps:

• 1. Using a whisk or fork, beat eggs very well til there is no whites showing. Add the milk and the flour and a pinch of salt. When batter is right consistency the batter will be thin like heavy cream.
• 2. While making batter, heat the pan. Pan should be evenly hot. Use a frying pan. Add some butter and make sure that the butter is even upon the bottom, and the pan is quite hot. Turn heat down to medium.
• 3. Tilt pan while pouring in a scant amount of batter. Swirl pan til batter covers the bottom of the pan. Wait til the top of the crepe is dry, and then flip over for a few seconds on the other side. Stack onto a plate til ready to serve.
• 4. To serve, spread a tsp. of jelly (apricot or grape) onto the crepe, roll like a jelly roll. Sprinkle with confectioners sugar or vanilla sugar. ENJOY!

Steps:

• In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour.
• Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
• Return skillet to heat and cook crêpe until underside is golden, 15 to 30 seconds. Slide crêpe onto a kitchen towel to cool. Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crêpes on another kitchen towel as they cool. Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap.