Yield: 14 servings
|2 \N||Eggs; beaten|
|2 teaspoons||Lemon rind; grated|
|1½ cup||All-purpose flour|
|\N \N||Butter; for frying|
|\N \N||Jam or jelly|
|\N \N||Slivered almonds|
|1 cup||Light cream|
|\N \N||Confectioner's sugar|
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 to------------------------------->yours..... Dan Klepach