Serbian baked pancakes
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; beaten | |
| 1½ | cup | Milk |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Lemon rind; grated |
| 1½ | cup | All-purpose flour |
| Butter; for frying | ||
| Jam or jelly | ||
| Slivered almonds | ||
| 1 | cup | Light cream |
| Confectioner's sugar | ||
Directions
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