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1
Butter as needed.
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2
In a small bowl stir together the brandy into the jam and set aside.
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3
Sift the flour into a bowl along with the salt and sugar.
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4
Gradually add the milk, to make a smooth batter.
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5
Add the lightly beaten eggs and stir again until the batter is once more smooth.
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6
Heat a 9 inch skillet (nonstick is perfect) and pour in just enough melted butter to cover the whole surface of the pan when the pan is tilted.
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7
Pour in enough batter to cover the pan thinly, but completely.
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8
*Tip: Tilt and rotate the pan just after batter is poured in to spread the batter all around the pan, nice and thin, quickly.
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9
It's really easy and after a couple of crepes you'll be an expert!
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10
Cook the crepe over medium heat until the underside is lightly browned and the pancake is firm.
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11
Turn the crepe over and brown it lightly on the other side.
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12
The second side, according to Julia Childs is the non-public side with the nicely browned side being the public side.
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13
Don't overcook as they can become a bit brittle.
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14
Transfer the crepe to a platter and cover with a thin coating of the jam.
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15
Roll it up neatly, place it on an ovenproof or silver platter and keep it warm in a 250 degree oven with a tea towel placed over the top.
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16
Repeat this procedure until all the batter is used, laying the Palatschinken side by side or stacking them like logs.
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17
Dust the finished Palatschinken generousely with vanilla sugar or powdered sugar and serve.
