Palatschinken, like crêpes, can be sweet or savory. Think of them as a blank canvas to experiment with. This version is slightly sweet, with a touch of cinnamon. They’re best eaten right away, but can also be made ahead of time and refrigerated.

Yield: 15 servings

Add the eggs, milk, sugar, cinnamon, and flour to the bowl of a food processor fitted with a metal blade. Pulse for 30 seconds. Cover bowl with Saran wrap, and refrigerate for at least 1 hour.

Heat a 6-inch pan on medium heat. Brush pan with butter, and ladle several tablespoons of batter into pan. Swirl pan so batter is evenly distributed. Cook until crepe is light brown, about 30 seconds per side. Place cooked crêpe on a plate, and repeat process with remaining batter.

To assemble: Brush apricot preserves on top of crepe, and roll into 1/2-inch cylinder. Top with strawberries, dust with sugar, and serve.