Palatschinken (Austrian Crêpes)

February 9, 2015

Austrian Palatschinken

Everyone knows the delicious French crepes, but in Austria, we have our own kind. The Austrian type is closer to the French crepes than the thick American Pancakes and yet a little thicker than the French version. At home, this is is a dish, traditionally served for lunch – not for breakfast, not for dinner. But honestly: They make a great breakfast too. They are either eaten for dessert or main dish. I totally prefer the latter approach. And since I have pancake batter in my genes, Palatschinken is by far one of my favorite dishes – filled with apricot jam (or banana-nutella, yeah).

Austrian Palatschinken

Palatschinken are ready within minutes, all kids love them and so I grew up eating a lot of Palatschinken. Traditionally, they are kind of thicker than the very thin French crepes, filled with apricot jam and then rolled (jelly-roll like). And that’s the way they are served in typical Austrian restaurants (“Wirtshaus”).

Palatschinken with Apricot Jam

Austrian Palatschinken are filled with apricot jam, then rolled like in the picture above.

Besides with apricot filling, they are often served with a chocolate-walnut filling or sweetened quark (“Topfenpalatschinken”). But the important thing is, that you would never see them folded like crepes – so please don’t judge me for those pictures where I show them … aaahmmmm … folded like crepes. I just like their folded look, but still: They should be rolled!

Palatschinken Austrian Crepes

Since this recipe is for neutral tasting Palatschinken, you can also add a savory filling. With a  mix  of tomatoes, mozzarella and fresh basil you can’t do wrong.

 Austrian Palatschinken

Palatschinken recipe

The recipe is very easy and forgiving and usually you should have all the ingredients on hand: eggs, milk, flour and salt. Some chefs add vanilla sugar (¼ teaspoon vanilla extract) or 1 tablespoon of butter – but that’s really optional.

Batter for Palatschinken

First prepare a thick batter to avoid lumps.

To avoid lumps when preparing the batter, I don’t add all the milk in the beginning, just about ¼ cup. This way you get a very thick batter, where lumps will have no chance.

Batter for Austrian Palatschinken

Gradually add the milk to the thick batter, to thin it down.

Only after having whisked the batter smooth, I slowly add the remaining milk while stirring with a hand whisk. With that, I told you my mother’s secret ;-)

Palatschinken with Apricot Jam

 You can also find the recipe in the Small Batch Column on Food52.

Palatschinken (Austrian Crêpes)

Yield: 5 Palatschinken

Palatschinken (Austrian Crêpes)


  • 2 large eggs
  • 1 cup milk (8 fl. oz, 240 ml)
  • 1 cup all purpose flour (3 ½ oz, 130 g)
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon vanilla extract (optional, omit for savory fillings)
  • Butter, ghee or neutral tasting oil for coating the pan
  • Apricot jam for the filling
  • Confectioner‘s sugar for dusting


  1. Whisk the eggs using a hand whisk in a medium bowl until lightly beaten. Add salt, vanilla extract (if used) and 1/3 cup (80 ml) milk and stir until combined.
  2. Add flour and whisk until you get a smooth batter. The batter should be thick and tough so you can barely whisk it. Add a little milk if it is too hard to stir. Thick batters are the best remedy for avoiding lumps.
  3. Gradually add in the remaining milk while whisking.
  4. Heat an 8-inch (or larger) nonstick pan over medium heat. Add 1/2 teaspoon butter (or oil) and spread it carefully with a spatula to coat the bottom of the pan evenly. This is important, otherwise the butter will disturb you when swirling the pan for distributing the batter.
  5. Pour 1/3 cup batter (for an 8’’ pan, more for larger pans) into the center of the pan and swirl to spread evenly. Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Invert onto a plate - the browned side should touch the plate, you should see the pale side. This way the nice looking side will be outside when you roll it.
  6. Repeat with the remaining batter, adding 1/2 teaspoon of butter/oil for every Palatschinke. If the batter thickens over time, add some milk. You can keep the ready ones warm on a plate in the oven at low temperature.
  7. Spread each Palatschinke with Apricot jam (or other filling) and roll it from one side to the other. Dust the Palatschinken with confectioner's sugar and serve with fork and spoon (the spoon serves as a knife). Enjoy!

Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to

Palatschinken made by userUser Ana did a Palatschinken experiment: 
"I first tried the basil/tomato/mozzarella suggestion which was great. This morning I decided to try a sweet version, which ended up like an experiment as I had coconut milk in the fridge! So, I also added a couple of peaches that I cooked in coconut oil. Once the crepe was ready I covered it with a thin layer of caramel spread, then put the peach slices, and added some vanilla ice cream in top. The flavour is smooth actually, it is nothing rich. Palatschinken are a great base for all sorts of combinations indeed. Thanks for sharing the recipe!"
Palatschinken (Austrian Crêpes) was last modified: November 29th, 2016 by Ursula

16 thoughts on “Palatschinken (Austrian Crêpes)

    1. Ursula Post author

      Hi Tina,
      thanks! Hmmm yes, I’m one of these persons, who thinks there can never be enough different kinds of pancakes. Enjoy them!

  1. Steven

    They are also delicious in chicken “noodle” soup. Roll em up, slice into thin strips, and use instead of the noodles.

    1. Ursula Post author

      Hey Steven,
      I thought no one outside of Austria is eating them this way. Great that you do! I love leftover Palatschinken in soup. In Austria the soup is called “Frittatensuppe”. I will definitely post the recipe soon ;-)

    1. Ursula Post author

      I am sure he will love them if he has a sweet tooth! My granny is 94 and still is a huge Palatschinken fan ;-)

  2. J.

    Thank you so much for this recipe! The Palatschinken look wonderful!

    I’d like to ask you one thing: in Austria, is it common to eat Palatschinken with white-wine sauce, (Weinschaumsoße in German, I believe). Usually the Palatschinken are filled with the mixture of ground walnuts and sugar and then the Weinschaumsoße is poured over them. The sauce is quite similar to Italian zaba(gl)ione.

    Apparently, this kind of Palatschinken is quite common in the Balkans (where the dessert has various similar names, such as “palačinke u vinskom šatou”) and perhaps also encountered in Hungary.

    Have you heard of any such thing?

    It seems that the first recipe for this appeared in Adolf and Olga Hess’ Wiener Wiener Küche cookbook.

    If you’ve heard about it, I’d love to know your story about this dessert and, of course, the recipe!

    1. Ursula Post author

      Hi J.! Thanks for your lovely comment. Actually, I’ve never seen Palatschinken with white-wine sauce on any Austrian menu and neither did I have them this way at home. But I know what you mean. Something like a frothy champagne sabayon? In Austria, if Palatschinken are filled with ground walnuts (Nuss-Palatschinken), they often come with a drizzle of chocolate sauce on top. The other very popular way to eat Palatschinken in Austria is to fill them with Topfen, which is kind of a firm fresh cheese, like farmer’s cheese. The cheese is mixed with sugar and some lemon juice and make a GREAT filling. I’ve to post a recipe on the blog, now that I think about them ;-)

      Palatschinken are quite popular in the Eastern European countries too, you are right. And every country/every region has its own way to eat this treat. Sorry I couln’t help you more with your question about the white-wine sauce. But I didn’t grow up eating those so I only am an expert concerning apricot palatschinken and Topfen-Palatschinken and those with walnut filling. Oh, and don’t let me forget Eis-Palatschinken, filled with ice-cream ;-))))

      1. J.

        Hello, Ursula! Thank you so much for the reply. That is so funny that this isn’t really very well-known in Austria. Yes, even I got that impression by browsing the internet, but thought that I was doing something wrong, such as, perhaps, not using the proper term for this kind of Palatschinken in German. However, on the other hand, I was informed that the first recipe for this comes from the above-mentioned book by Olga and Adolf Hess, Wiener Küche. I think that that book was published around a century, or, certainly, several decades, ago. I believe that there is also a new edition, edited by a famous Austrian chef.

        Another funny thing is that the recipe for this sauce appears frequently in Austrian cookbooks, it seems. For example, type into Google “gretel beer white wine sauce”, and you will see the result from Google Books.

        You’ve given me great ideas, so I’m now going to go by that list: Nuss-Palatschinken one day, then Topfenpalatschinken. Apricot-jam-filled ones are a staple in ex-Yugoslavia countries, especially the parts which were one under the Austro-Hungarian Empire. It’s one of the things the former Yugoslavia countries inherited from the Empire. Often, too, the Palatschinken are served with ice-cream, just like you mention.

        1. Ursula Post author

          Ok, I really have to make that white wine sauce ;-) And I think trying all the different kinds of palatschinken can only be a great idea! I’ll probably try Topfenpalatschinken next since I’ve never made them here in the US. Let’s see if farmer’s cheese works out as fine as I would think.


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