Combine the eggs, milk, flour, salt, and sugar to a smooth batter. Pour into greased skillet, and over low heart, cook until golden brown. While still hot, fill with preserves and roll up. Dust with sugar, and serve as hot as possible. Sugarless Flaedle can also be filled with chopped, seasoned leftover meat or with ground meat, arranged in a greased ovenproof dish, and briefly baked. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 115 (46%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 530mg||163 %|
|Sodium 186mg||6 %|
|Potassium 211.2mg||6 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 16.4g|
|Protein 17g||24 %|
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Calories per serving: 251
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