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).
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”).
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!
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.
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.
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.
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 ;-)
You can also find the recipe in the Small Batch Column on Food52.
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 firstname.lastname@example.org User 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!"