RFCJ RECIPE ARCHIVE
Posted by : Wendy Baker Palicsinta Tower, Agi Stern's, low-fat/diabetic - 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 Low-fat/diabetic adaptation by Wendy Baker: This recipe looks like a great one to adapt to low-fat diabetic. See my adaptations interleafed with the recipe. : 4 large eggs Use either eggbeaters or one or two eggs with additional eggwhites (2 per egg omitted) : 1 tsp salt Optional : 6 T sugar Can be left alone or exchanged for Sweet-One, and aecsulfane product that takes cooking heat : 10 T flour : 1 cup milk Use low or no fat milk here : 1 cup strawberry or apricot preserves Use the Smuckers light which containes no added sugar or sugar-rich concentrated fruit juices. This looks good for Shavuot with its dairy meal tradition. It's nice to find something desserty and sweet that is not just a piece of plain fruit when you are on a diabetic diet. Wendy Baker 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.
