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AUSTRIAN PANCAKE OR PALATSCHINKEN 
1 c. all purpose flour
2 eggs
Salt
1 c. milk
sugar

Mix milk and flour to a smooth dough. Add salt, eggs and sugar. Let rest for 30 minutes. Heat oil (one spoon for each Palatschinke) in a round flat skillet.

With a ladle add dough to skillet, turning it so it covers bottom of skillet. The thinner the pancake the better. Brown on both sides. Spread marmalade on top. Roll up and sprinkle powdered sugar over. Another good filling is cottage cheese:

10 oz. small curd cottage cheese (pureed in blender)
3 oz. butter
3 oz. sugar
3 eggs, separated
1/2 c. sour cream
Vanilla extract
Lemon peel

Beat butter and eggs creamy, add cottage cheese, 2 egg yolks and lemon peel. Beat egg white and mix with cottage cheese mixture. Fill pancake, roll up and lay flat in Pyrex dish. The third egg yolk mix with the sour cream and put over pancakes in dish. Bake 20 minutes at medium heat.

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