1 1/4 c. flour
2 eggs
1/2 c. water
3/4 c. milk
1 tbsp. sugar
Pinch of salt
3 tbsp. butter

Sift flour with salt into a bowl. Stir in eggs, milk, water, salt and sugar; blend well to make a smooth pancake batter. Heat an 8-inch skillet and add just enough butter to cover the surface. Ladle some batter into the skillet and cover the bottom thinly by tilting and twisting the skillet. Cook until the top of the batter bubbles, turn the pancake and quickly brown the other side, for just a few seconds. Slide pancake on a warm plate and repeat until all batter is used up, adding butter to the skillet before cooking each pancake. Makes 10 to 14 pancakes.

BASIC FILLING:

1 c. apricot or strawberry jam
2 tbsp. brandy

Mix well. Spread each pancake with some of the jam, roll them up and place them side by side in a buttered oven-proof serving dish. Bake in a preheated 350 degree oven for 10 to 15 minutes.