Palatschinken – Austrian Crêpes

February 9, 2015
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 Austrian crepes Palatschinken recipe

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 style crepes Palatschinken recipe

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”).

Austrian crepes filled with jam recipe

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

Besides with apricot filling, they are often served with a chocolate-walnut filling or sweetened quark/fresh cheese (“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 recipe

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.

 Palatschinken Austrian crepe recipe

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.

First, prepare a thick batter to avoid lumps.

Whisk the eggs in a medium bowl until lightly beaten. Add salt and about 1/3 cup (80 ml) of the milk (just eyeball) and beat until combined. Add the flour and whisk until you get a smooth batter. The batter should be so thick that you can barely whisk it—the thicker the batter, the fewer lumps you will have (see pic above).

If the batter is too hard to stir, add a little of the remaining milk while whisking.

Batter for easy crepes Palatschinken recipe

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

After you’ve whisked the batter smooth, slowly add the remaining milk while continuing to whisk the mixture (This is my mother’s secret for smooth Palatschinken).

How to swirl crepes in a pan

Add crepes batter and swirl the pan.

Heat an 8-inch (or larger) nonstick pan over medium heat. Add 1/2 teaspoon of butter or ghee, or oil as needed, and spread it carefully with a spatula to coat the bottom of the pan evenly. This is important; otherwise, the butter will disturb the batter.

Pour 1/3 cup of the batter (for an 8-inch pan, more for larger pans) into the center of the pan and swirl the pan to spread the batter evenly.

How to make crepes in a regular pan

Flip the palatschinke (crepe).

Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds.

Invert it onto a plate so that the browned side is touching the plate and the pale side is face-up. This way, the nice looking side will be outside when you roll it.

Repeat with the remaining batter, adding 1/2 teaspoon of butter or oil for every crepe. If the batter thickens over time and makes it harder to spread the batter in the pan, add some milk. You can keep the ready pancakes warm in the oven at a low temperature.

Spread crepes with apricot jam

Spread crepe with apricot jam.

Spread the apricot jam on the Palatschinken …

Fill crepes with apricot jam recipe

Roll them.

and roll them from one side to the other.

Austrian filled crepes recipe

Dust the Palatschinken with confectioners’ sugar and serve with a fork and spoon, using the spoon as a knife, the traditional way of serving them. Enjoy!

Crepes filled with apricot jam Palatschinken recipe

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

 
Update 04/23/2018: I added some additional pics as well as some additional explanations in the instructions.

 

 

Palatschinken - Austrian Crêpes

Yield: 5 Palatschinken

Palatschinken - Austrian Crêpes

Ingredients

  • 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

Instructions

  1. Whisk the eggs using a hand whisk in a medium bowl until lightly beaten. Add salt, vanilla extract (if used) and about 1/3 cup (80 ml) of the milk (just eyeball) 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 of the remaining milk if it is too hard to stir. Lumps have no chance in thick batters.
  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 crepe. If the batter thickens over time, add a little 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!
https://www.lilvienna.com/palatschinken-austrian-crepes/

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 enjoy@lilvienna.com

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: April 23rd, 2018 by Ursula

26 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!

      Reply
  1. Steven

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

    Reply
    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 ;-)

      Reply
    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 ;-)

      Reply
  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!

    Reply
    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 ;-))))

      Reply
      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.

        Reply
        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.

          Reply
  3. Jennifer

    Thank you for this recipe and instructions on how to make palatschinken! A dear friend would make them for me when he was alive and when we visited Vienna, I may have ate my weight in them by the time I left!

    When we were visiting his mother, she made a savory version and filled the palatschinken with a mixture of ground meat, then baked them with a thin cream sauce poured over the top. It was lovely and I have never been able to replicate it once I got back home.

    You wouldn’t have a recipe for meat dumplings? I haven’t been able to find a recipe for them and wonder if it may have been something his mother made up and taught him.

    Reply
    1. Ursula Post author

      Dear Jennifer,
      Thank you, I’m a huge Palatschinken fan too ;-))
      The savory version with cream sauce on top sounds delicious too, although I’ve never tried something like it. Could you elaborate on how the meat dumplings looked like and with what sides they were served? I think what you could have tasted was “Fleischlaiberl” also called “Faschierte Laibchen”, similar to meatballs but flat. Usually they go along with mashed potatoes. Is this what you’ve had?
      Ursula

      Reply
  4. Jennifer

    What he made was different. It was a flour & egg type dough that he pulled of small handfuls of the dough, made into balls and then flattened. Sometimes he added herbs to the dough. A cooked ground meat mixture was placed in the center (he used what we had on and and normally added diced onion & gherkin) and then shaped into a round dumpling that was boiled. When they were done, he would brush the tops with butter. We normally had it with leaf lettuce with a balsamic vinaigrette salad.

    I can’t remember what he all used in the dumpling dough and never seem to get the right mixture to make a dough that holds together, but doesn’t get rubbery when it is boiled. It very well could be a family recipe or something he made up.

    Reply
    1. Ursula Post author

      Yes, this sounds like meat dumplings. There a quite a few different versions and fillings. Making a dough that sticks together can be tricky, I know. I am planning to post some dumpling recipes (“Knödel”) here on the blog some time. But first, I’ll have to do some recipe testing, so that the the consistency of the dough is perfect. I’ve never had the version you mentioned though, with gherkins :-) I am a huge fan of ‘Hascheeknödel’, they are pretty similar to the version you mentioned.

      Reply
  5. Jennifer

    I look forward to seeing your dumpling recipes and in the mean time, I will try the Hascheeknodel’s. They look very similar and just as delicious!

    Thank you so much for your help!

    Reply
  6. Anne-Lucie Bugain

    This is now my favourite pancake recipe. The quantities are to work with and the results are divine! Thank you.

    Reply
    1. Ursula Post author

      Thank you so much Anne-Lucie. It’s the amout I usually make. I eat these pancakes so often, not sure if I could survive a month without them ;-) Thans for leaving a comment! Ursula

      Reply
  7. Andy T

    Hello Ursula,

    I do love Palatschinken, and my family also have come to love this wonderful Austrian traditional dish, specifically the version with apricot jam (Marillenmarmelade), which, of course, has to be the real imported Austrian variety. Luckily these are now available in supermarkets in Germany. My kids, however, do prefer the sweeter version with « Nutella », but I guess that is a sign of the times.
    Let me know if you think your readers would be interested in a vegan recipe, with trial and error I have managed to replicate what I think is a traditional Austrian Palatschinken recipe without eggs and milk, so I can also enjoy it …

    Reply
    1. Ursula Post author

      Hi Andy,
      I love both versions, the traditonal one with apricot jam but also with a filling of nutella and banans. As for the vegan version: I do not know if my readers are interested or not, but I denfintely am :-)
      Ursula

      Reply

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