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.