PALATSCHINKEN – AUSTRIAN CRÊPE

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

  • 2 large eggs
  • 1 cup (250ml) milk
  • 1 cup (130g) flour
  • pinch salt
  • vanilla extract [omit for savory fillings]
  • butter [or any flavorless oil]

_ 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]

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