Palatschinken – Austrian Pancakes
“Palatschinken” are the Austrian version of pancakes or what the French would refer to as Crepes. They can be used in a variety of ways: plain with butter and maple syrup, filled with a variety of sweet or sour fillings, or as ingredients for a “Frittaten” Soup. Here’s the basic recipe for the Palatschinken, where you go from there is up to you!
- 1 cup all-purpose flour
- 1 pinch of salt
- 2 tablespoons sugar
- 1 cup milk
- 2 large eggs
Makes 4 to 6 servings
- Whisk the flour, milk, sugar, and salt together untill smooth.
- Then whisk in the eggs.
- Heat 2 tablespoons of oil in a pan over medium-high heat and start the first crepe by pouring in roughly 4 tablespoons of batter. The pan floor should be covered thinly but completely.
- Allow to brown slightly, turn, and brown on the other side.
- Remove and continue making the individual crepes, stacking them as they are ready. Keep warm on a covered plate. Add 2 tablespoons of oil for each crepe.
Tips & Tricks
To make the pancakes extra fluffy you can also add a little bit of sparkling mineral water when adding the eggs.
One of the classic Viennese sweet fillings is apricot jam, which is usually infused with a shot of brandy, then spread thinly on the palatschinken and rolled up. Serve sprinkled with fine powder sugar.
Savoury fillings include spinach and feta cheese, ham and cheese, or Mozzarella and tomatoes.
Suggested sweet fillings: jams and jellies of all types, Nutella, curd cheese or apple cinnamon to name just a few.
The batter keeps a day or two in the fridge, so you can prepare everything the night before if you want a early morning pancake breakfast.