Recipe - Gefuellte Flaedle - Pfannkuchen (Filled Crepe

2 Eggs
1 cup Milk
3 tablespoon Flour
1 ds Salt
Sugar to taste
Fat to grease skillet
4 tablespoon Preserves

Combine the eggs, milk, flour, salt, and sugar to a smooth batter. Pour
into greased skillet, and over low heart, cook until golden brown. While
still hot, fill with preserves and roll up. Dust with sugar, and serve as
hot as possible.

Sugarless 'Flaedle' can also be filled with chopped, seasoned leftover meat
or with ground meat, arranged in a greased ovenproof dish, and briefly
baked.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini