May 6, 2016
For me Palatschinken are a fond childhood memory of my dad behind the stove. He never cooked a lot. But whenever my mum wasn’t home and my dad was in charge of dinner we had Palatschinken [or ‘Knacker’ ;) ].
Palatschinken can be eaten in a large variety of ways. Sweet – filled with jam, ice cream or sweetened quark. Savory – filled with vegetables or meat. You can even make pies with it. Just layer sweet or savory fillings with the Palatschinken. My brother had a lovely Palatschinken pie for his wedding. Filled with different chocolate and lemon creams.
Traditionally leftover Palatschinken are cut into small strips and eaten in soup [Frittaten soup] the next day [skip the vanilla if you wanna do that]. If you wanna spice things up you can add any kind of herbs to the batter.
PALATSCHINKEN – AUSTRIAN CRÊPE
_ whisk eggs [using a hand whisk] until lightly beaten
_ add salt, vanilla extract and half of the milk
_ stir until combined
_ add flour and whisk until you get a smooth batter [make sure there are no lumps left]
_ gradually add remaining milk while whisking
_ heat a small amount of butter [or oil] in a pan [don’t go full on hot – whatever you use for simmering should be fine]
[if you have a non-stick pan you might not need any butter at all]
_ pour a little batter into the pan and swirl to spread evenly [for an 8” pan I need about ⅓ cup]
_ cook until bottom side is golden in color [and the surface is not liquid anymore] and flip over
_ cook for another couple of seconds [the whole process probably doesn’t take longer than a minute]
_ transfer to a plate
_ proceed the same way with the remaining batter [if the batter thickens over time add a little milk]