Agnes Stern's Palachinta Tower
Keys: Desserts Crepes Joan Jewish Jewish Kosher
Yield: 12 Servings
Ingredients:
4 lrg Eggs
1 tsp Salt
6 tbl Sugar
10 tbl Flour
1 cup Milk
Vegetable oil for frying
1/2 cup Pecans, finely chopped
1 cup Strawberry or apricot preserves
Method:
Jewish Cooking in America. Included with the recipes were actual photos
of the preparation.
Mix together in a bowl the eggs, salt, 4 tablespoons of the sugar, the
flour, and the milk, beating until smooth. Heat a 6-inch frying pan over
medium heat with a teaspoon of oil. Pour about 2 tablespoons of the
batter into the pan or enough to completely cover the bottom of the pan
when it is swirled around. After 1 to 2 minutes on one side, flip it to
finish cooking. Remove from the pan and set aside to cool. Repeat with
the remaining batter, adding small amounts of oil when necessary. Put
the chopped pecans and the preserves in separate bowls. Preheat the oven
to 350 degrees. Grease a round baking pan, and in the bottom of the pan
place 1 crepe. Spoon a film of strawberry preserves over the crepe.
Cover this with another crepe and layer this one with the nuts. Continue
to layer the crepes alternatively with the preserves and the nuts,
finishing with the preserves. Bake on the middle rack of the oven for 15
minutes until the preserves caramelize. Cut as you would a pie.
Yield: approximately 12
crepes or 1 tower--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
|
~ Do not meddle in the affairs of dragons because, to them, you are crunchy and taste good with ketchup. |
