Viennese potato soup
Foto: Willfried Gredler-Oxenbauer
Sift flour through a fine-meshed sieve into a bowl. Add eggs, milk, salt and blend into a liquid batter. Allow to rest for approx. 15 minutes. Heat 1 tbsp. of oil or a knob of clarified butter in a coated saucepan, pour in a small ladle of batter, quickly spread evenly in the pan (swivel saucepan), bake on both sides until light yellow. Put into a warm place and make other pancakes immediately after adding some fresh oil or clarified butter.
Spread you favorite jam or a curd cheese filling (made of 150g dry curd cheese, 80g sugar, 40g raisins, vanilla sugar, grated lemon peel, 70g butter, 2 eggs, 1/8l sour cream) on the pancakes and roll them up.