Gefuellte Flaedle - Pfannkuchen (Filled Crepes)

2 Eggs

1 c Milk

3 tb Flour

1 ds Salt

Sugar to taste Fat to grease skillet 4 tb Preserves

Combine the eggs, milk, flour, salt, and sugar to a smooth batter. Pour into greased skillet, and over low heart, cook until golden brown. While still hot, fill with preserves and roll up. Dust with sugar, and serve as hot as possible. Sugarless 'Flaedle' can also be filled with chopped, seasoned leftover meat or with ground meat, arranged in a greased ovenproof dish, and briefly baked. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92