These are thin crepe-like pancakes that are filled with a combination of apple sauce and raisins, then baked in a custard-like sauce. The result is something unique and delicious, but quite easy and cheap to make.
Notes: Tasty! For easier prep I added 1 egg to the batter (thinner pancakes--no slicing necessary) and used 1/4 cup less milk in the almond topping (5min less time in oven). Try 1/3 cup batter per pancake--roll pan to spread batter for large, thin 6-8" diameter crepe-like pancake. 1/8-1/4 cup applesauce filling per pancake. I added a few drops of almond extract into the applesauce filling since I had no almonds on hand, and a touch of cinnamon. Served with maple syrup for a deeply flavored breakfast that is not too rich. The crispy edges on the pancakes and puffy, juicy insides make an exotic, almost French cooking-esque contrast in your mouth. Wow. - 04 Sep 2006 (Review from Allrecipes US | Canada)
My mother gave me this recipe when I was 12, it was given to her by her grandmother who had immigrated from eastern europe, awesome recipe, add grated apple. Top with a little lemon juice and powdered sugar.. MMMMMM - 12 Jun 2011 (Review from Allrecipes US | Canada)
The batter was too thick and hence the rolls were too thick.Some guidance on consistency would have been helpful. Also the directions on how to slice the rolls were unclear and not even sure the purpose of it. The remaining batter poured over the cakes held everything together. First time "builder" of German pancakes. BTW, in spite of thickness, they were still very yummie. Husband of Mrslex responding. - 03 May 2002 (Review from Allrecipes US | Canada)