Antoine'S French Pancakes A La Gelee
|All purpose flour||1⁄2 Cup (8 tbs)|
|Currant jelly/Red raspberry jelly||3 Tablespoon|
|Confectioner's sugar||1 Tablespoon|
Combine flour, egg, egg yolk, salt, and milk.
Beat with hand rotary or electric beater until smooth.
If necessary, add more milk to make batter the consistency of light cream.
Cover; refrigerate about 1/2 hour.
Heat a heavy iron skillet; grease bottom with waxed paper which has been dipped in melted butter.
Pour in enough batter to barely cover bottom of skillet, tipping while adding batter.
Brown each pancake on both sides.
Remove from skillet, spread with jelly and roll up jelly-roll fashion.
Sprinkle with a little confectioners' sugar.
Place under a broiler to glaze.
Serving size: Complete recipe
Calories 564 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 4.5 g22.4%
Trans Fat 0 g
Cholesterol 404.1 mg134.7%
Sodium 350.7 mg14.6%
Total Carbohydrates 95 g31.5%
Dietary Fiber 1.7 g6.8%
Sugars 46.1 g
Protein 18 g35.1%
Vitamin A 10.7% Vitamin C
Calcium 14% Iron 23.6%
*Based on a 2000 Calorie diet