viennese-style breakfast crêpes (palatschinken)

How To Make viennese-style breakfast crêpes (palatschinken)

• 1

  Stir the brandy into the apricot jam; set aside.
• 2

  Sift the flour, sugar and salt into a medium-size mixing bowl. Gradually add the milk, stirring, to make a smooth batter. Add the eggs and vanilla, and stir until the batter is smooth again.
• 3

  Heat a small pat of butter in a nonstick 9-inch skillet over medium heat. Pour in about 1/3 cup batter or just enough to thinly (but completely) cover the skillet. (Tip: the best way to achieve this is, just after adding the batter, swirl or rotate the skillet from side to side to help the batter spread across the skillet. Work quickly though, before the batter begins to cook and "set".)
• 4

  Cook the crepes, one at a time, over medium heat until the bottom is lightly browned and the pancake is firm. Flip the crepe and cook the other side until lightly browned. Don't overcook them, as they will become stiff.
• 5

  Transfer cooked crepes to a flat surface and spread a small amount of the brandied jam on each crepe. Then roll up the crepe neatly. Stack rolled crepes on a platter, and cover with a clean cloth to keep them warm. Repeat this Steps #4 and #5 until all the batter is used.
• 6

  To serve, generously dust each Palatschinken with powdered sugar.
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