- 6 eggs
- 1 ½ cups sifted flour
- ¼ tsp. salt
- 4 tbsp. sugar
- 2 cups milk
- 1-2 tbsp. butter
- 1 tbsp. cinnamon & sugar mixture
- 1 lemon; halved
- Strawberry jam with Kirch
- Raspberry jam with Kirch
- Nutella with Grand Marnier
Lightly beat eggs in a large bowl. Beat in flour, salt, and 1 tbsp. of the sugar , then milk, beating until batter is smooth.
Heat a large nonstick skillet over medium heat until hot. Grease skillet with about 1 tsp. of the butter. For each pancake, pour ½ cup of the batter into skillet. Working quickly, swirl batter to evenly coat bottom of skillet, forming a large, thin pancake. Cook pancake until bubbles appear on the surface, 1 ½ - 2 minutes. Carefully flip pancake with the spatula and cook on the other side until pale golden, about 30 seconds.
Transfer pancake to a clean surface, better side facing down. Generously sprinkle pancake with some of the remaining sugar and cinnamon, squeeze some lemon juice on top, spread choice of jam or Nutella over full surface. Roll pancake up jelly role style, cut in half crosswise, and transfer to a warm plate. Dust pancake with more cinnamon and sugar. Sprinkle with proper liqueur, ignite (if daring) and enjoy.
Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com