RFCJ RECIPE ARCHIVE
Posted by : plh Palicsinta Tower, Agi Stern's - dairy
The May issue of Hadassah Magazine has a cover story on Jewish Cuisine, written by Joan Nathan. This is one of the 3 recipes that they gave with the article. Agi Stern's Palicsinta Tower 4 large eggs 1 tsp salt 6 T sugar 10 T flour 1 cup milk 1 cup strawberry or apricot preserves 1/2 cup finely chopped pecans Beat together eggs, salt, 4 T sugar, the flour and milk until smooth. Heat one teaspoon vegeatble oil in a 6-inch pan over medium heat. Pour enough batter into the pan to completely cover the bottom when swirled. After 2 minutes, flip to cook other side. Remove from pan and repeat with remaining batter, adding oil when needed. Preheat oven to 350 F. Grease a round baking pan and put one crepe in the bottom. Spoon a film of preserves over the crepe. Cover with another crepe and sprinkle with nuts and sugar. Alternate layering, ending with preserves. Bake on middle rack for 15 minutes or until caramelized.
