Dessert: Viennese Palatschinken

This is one of the many pancake desserts that have become beloved fare in Vienna.

Recipe

2 eggs, separated.

Half a cup of milk.

Half a cup of water.

1 teaspoon of sugar.

1-quarter teaspoon of salt.

2 tablespoons of brandy or rum.

1 cup all-purpose flour.

Butter for frying.

Fruit jelly.

Confectioners’ sugar.

The Cooking

Combine the egg yolks with the milk, water, sugar, salt, and brandy in a bowl. Stir in the flour and mix well. Beat the egg whites until stiff and fold them into the mixture. Melt a little butter in a 7 or 8-inch skillet and add 3 tablespoons of the batter. Tilt the pan to spread evenly. Cook over medium heat until the underside is golden.  Turn over with a spatula and cook on the other side. Slip onto a warm plate and keep warm in a preheated 250 Ferehehts oven. Continue to cook the other pancakes.

Spread each with a thin layer of jelly and fold into quarters. Serve at once sprinkled with confectioners’ sugar.