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Pancakes with Leftover Filling

4 servings

Ingredients

• pancake batter (as for sour cream pancakes) (as needed)
• veal roast, finely chopped (as needed)
• butter, generous piece (a little)
• grated white bread (a little)
• sour cream or bouillon (a little)
• wine (a little)
• mace or nutmeg (a little)
• salt (a little)
• apple, cherry, or plum preserves or cranberries (alternative filling) (as needed)

Instructions

1. Bake pancakes as before.
2. For a sweet filling, spread with well-cooked apple, cherry, or plum preserves, or cranberries, or with thick-cooked rice pudding seasoned with sugar, cinnamon, and mace.
3. Roll up and sprinkle with sugar.
4. For the veal roast filling, finely chop the veal roast.
5. Let a generous piece of butter turn yellow, stir in some grated white bread and the meat for a good while, add sour cream or bouillon, a little wine, mace or nutmeg, and salt, and cook thoroughly, stirring constantly.
6. Spread the pancakes, baked without currants, with this farce, roll them up, and serve on a hot platter as an appetizer.

Modernized from a treasured 19th-century German cookbook.