Thin, delicate Austrian pancakes filled with apricot jam, Topfen cream, or Nutella, rolled and dusted with powdered sugar.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: white plate
Garnishes: powdered sugar, fresh berries
Accompaniments: whipped cream, vanilla ice cream
Instructions
-
1
Whisk flour, eggs, milk, salt, sugar, and melted butter into a smooth, lump-free batter. Rest 15 min.
-
2
Heat a crêpe pan with a little butter over medium heat.
-
3
Pour a thin layer of batter, swirling to coat the pan evenly. Cook until edges lift, about 1 min.
-
4
Flip and cook the other side for 30 seconds.
-
5
Spread each Palatschinke with apricot jam and roll up tightly.
-
6
Arrange on plates, dust generously with powdered sugar. Serve warm.
Did You Know?
The name Palatschinken comes from the Romanian word "plăcintă" via Hungarian "palacsinta," reflecting the multicultural heritage of the Austro-Hungarian Empire.
Chef's Notes
Equipment Tips
- crêpe pan
- ladle
- spatula
Garnishing
powdered sugar, fresh berries
Accompaniments
whipped cream, vanilla ice cream
The Story Behind Palatschinken
Palatschinken entered Austrian cuisine through the Austro-Hungarian Empire's cultural exchange. Unlike French crêpes, they are typically thicker and always filled, not folded. Apricot jam is the classic filling, though modern versions include Topfen, chocolate, or ice cream.
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