Fruit Preserves Rolled Pancakes

Ingredients

• 4 large eggs
• 1 cup heavy cream or whole milk
• Flour, as needed to make a thin batter
• 1 pinch granulated sugar
• 1 pinch freshly grated nutmeg
• Butter, for greasing the griddle
• Fruit preserves, for spreading
• Powdered sugar, for dusting
• Cinnamon, for dusting
• Butter, optional

Method

1. 1 Whisk eggs, cream (or milk), sugar, and nutmeg in a bowl. Gradually add flour, whisking until you have a thin, smooth batter. Do not make it too thin.
2. 2 Heat a griddle or skillet over medium heat and lightly butter the surface. Pour batter onto the griddle, spreading it large like a dinner plate.
3. 3 Cook until bubbles form and edges look set, then flip. Cook the other side until golden brown.
4. 4 Immediately spread fruit preserves over the hot pancake. Roll it up and place on a serving plate.
5. 5 Dust with powdered sugar and cinnamon. Add a small pat of butter if desired, and serve hot.