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Jewish Cooking in America.
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Included with the recipes were actual photos of the preparation.
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Mix together in a bowl the Large eggs, salt, 4 Tbsp.
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of the sugar, the flour, and the lowfat milk, beating till smooth.
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Heat a 6-inch frying pan over medium heat with a tsp.
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of oil.
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Pour about 2 Tbsp.
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of the batter into the pan or possibly sufficient to completely cover the bottom of the pan when it is swirled around.
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After 1 to 2 min on one side, flip it to finish cooking.
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Remove from the pan and set aside to cold.
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Repeat with the remaining batter, adding small amounts of oil when necessary.
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Put the minced pecans and the preserves in separate bowls.
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Preheat the oven to 350 degrees.
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Grease a round baking pan, and in the bottom of the pan place 1 crepe.
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Spoon a film of strawberry preserves over the crepe.
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Cover this with another crepe and layer this one with the nuts.
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Continue to layer the crepes alternatively with the preserves and the nuts, finishing with the preserves.
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Bake on the middle rack of the oven for 15 min till the preserves caramelize.
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Cut as you would a pie.
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Yield: approximately 12crepes or possibly 1 tower
