ROLLED FRENCH PANCAKES

1/2 cup all-purpose flour
1/2 cup milk
1 egg, beaten
1 egg yolk, beaten
1/8 tsp salt
vegetable oil
3 tbsp jelly
powdered sugar

Combine flour, milk, egg, egg yolk, and salt; beat until smooth. Cover and chill 30 minutes.

Brush a 5-inch skillet lightly with salad oil; place over medium heat until just hot, not smoking. Pour 2 tbsp batter in skillet; quickly tilt in all directions so batter covers the bottom in a thin film. Cook about 1 minute; lift edge of pancake to test for doneness. Turn pancake, and cook about 30 seconds on other side.

Spread each pancake with jelly; roll up jellyroll fashion. Place on baking sheet, and sprinkle with powdered sugar. Place under broiler just until glazed.

Servings: 4
Source: Magazine Clipping