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1
Mix preserves, lemon juice, and 1 tablespoon kirsch in small bowl.
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2
Combine first 7 ingredients, 1/4 cup sugar, and 3 tablespoons kirsch in blender.
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3
Blend until smooth.
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4
Add flour and blend until smooth.
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5
Let batter stand 1 hour.
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6
Stir batter to blend.
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7
Lightly brush 7- to 8-inch-diameter nonstick skillet with oil; heat over medium heat.
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8
Using 3 tablespoons batter for each pancake, add batter to skillet and quickly tilt pan to coat bottom completely (pancake will be thin).
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9
Cook pancake until light golden on bottom, about 30 seconds.
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10
Turn pancake over and cook until bottom is pale golden, about 20 seconds.
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11
Transfer to plate.
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12
Repeat with remaining batter, brushing skillet lightly with oil before cooking each pancake and stacking pancakes on plate between sheets of waxed paper.
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13
Butter 13x9x2-inch broilerproof baking dish.
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14
Place 1 pancake on work surface, pale side up.
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15
Spread scant 2 tablespoons filling over half of pancake.
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16
Fold other half of pancake over filling, then fold in half again, forming triangle.
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17
Repeat with 7 more pancakes and remaining filling.
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18
Arrange pancakes in prepared baking dish.
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19
(Can be prepared 6 hours ahead.
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20
Cover tightly and refrigerate.
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21
Bring to room temperature before continuing.)
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22
Preheat broiler.
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23
Drizzle melted butter over pancakes; sprinkle with 1 tablespoon sugar.
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24
Broil just until edges of pancakes are brown, about 2 minutes.
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25
Warm remaining 1/3 cup kirsch in small saucepan over low heat.
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26
Remove from heat.
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27
Using long match, carefully ignite kirsch; pour over pancakes.
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28
Divide pancakes among 4 plates.
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29
Sprinkle with almonds and serve.
