What to drink: Georg Breuer 1999 Riesling Auslese Goldkapsel Rüdesheim Berg Rottland.
Ingredients
Makes 4 servings
Filling
Pancakes
For filling:
Step 1
Mix preserves, lemon juice, and 1 tablespoon kirsch in small bowl.
For pancakes:
Step 2
Combine first 7 ingredients, 1/4 cup sugar, and 3 tablespoons kirsch in blender. Blend until smooth. Add flour and blend until smooth. Let batter stand 1 hour.
Step 3
Stir batter to blend. Lightly brush 7- to 8-inch-diameter nonstick skillet with oil; heat over medium heat. Using 3 tablespoons batter for each pancake, add batter to skillet and quickly tilt pan to coat bottom completely (pancake will be thin). Cook pancake until light golden on bottom, about 30 seconds. Turn pancake over and cook until bottom is pale golden, about 20 seconds. Transfer to plate. Repeat with remaining batter, brushing skillet lightly with oil before cooking each pancake and stacking pancakes on plate between sheets of waxed paper.
Step 4
Butter 13x9x2-inch broilerproof baking dish. Place 1 pancake on work surface, pale side up. Spread scant 2 tablespoons filling over half of pancake. Fold other half of pancake over filling, then fold in half again, forming triangle. Repeat with 7 more pancakes and remaining filling. Arrange pancakes in prepared baking dish. (Can be prepared 6 hours ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.)
Step 5
Preheat broiler. Drizzle melted butter over pancakes; sprinkle with 1 tablespoon sugar. Broil just until edges of pancakes are brown, about 2 minutes.
Step 6
Warm remaining 1/3 cup kirsch in small saucepan over low heat. Remove from heat. Using long match, carefully ignite kirsch; pour over pancakes. Divide pancakes among 4 plates. Sprinkle with almonds and serve.
Leave a Review
Reviews (5)
Back to TopThis was wonderful, I replaced the water with mineral water and the corn oil with butter, definitely worth repeating. Served it with sour cherry compote, plum compote and nutella. It is a great addition to a an entree such as a good chowder, lentil soup or pea soup
fox2108
Toronto Canada
8/22/2010
This recipe is perfect at the end of a middle European/Western Slavic meal. It crowned my family borscht party (and served nine of us -- eight had two pancakes each, one of us had just one) with an elegant tasteful touch! For filling I used one jar of Bonne Maman cherry preserves and half a jar of St. Dalfour black cherry preserves, plus the juice of two small lemons and 2 Tbsp of very nice Kirsch. I omitted the sugar sprinkled on the crepes and we all found it just right -- sweet enough -- after the pickled/meaty tastes of Eastern European food.
Eminbklyn
Brooklyn, NY
3/2/2008
I made this with the German Wine Dinner - a bit of trouble but very very good - esp. nice because you can do it ahead. I wouldn't change a thing - of course, I had my sister-in-law's home-made cherry preserves!
Anonymous
Portland, Maine
4/14/2003
Too much but not enough Too sweet for breakfast Too scant for dessert
Anonymous
Garland,MA
2/10/2003
This recipe got excellent feed back when I tested it. the almond flavoring was a bit strong so I would go lighter on that next time. Cherry preserves are hard to find so a substitution may be necessary. I used cherry/apricot jam but preserves would be better as the jam melts and disappears.
Anne
North country, NH
11/23/2002
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