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Recipe for Palatschinken

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Total time40 min.
Preparation20 min.
Resting time20 min.

A classic among Austrian desserts: the Palatschinke. Traditionally filled with apricot jam. But the Palatschinke can also be served savory or with other sweet fillings. You can find the recipe here:

Recipe for Palatschinken

Palatschinken can be varied with different fillings. The classic is apricot jam, but any other jam tastes very good: plum jam (Powidl), strawberry, raspberry, etc. Nutella or any other chocolate cream is also a great filling. They are often garnished with chocolate sauce, whipped cream, and nuts.

Recipe for nut-filled Palatschinken

For Curd-filled Palatschinken (Topfenpalatschinken) you can find the recipe here: Recipe for curd cheese pancakes

But Palatschinken also taste great savory: why not try them with ham, cheese, vegetables like carrots, mushrooms, tomato sauce, salad, or minced meat.

Here you can find, for example, a recipe for Recipe for Hortobágyi pancakes

Photo by Sabine, meinhaushalt.at

Read also: Recipe for baked apple rings

Ingredients

Nut palatschinken

Preparation

  1. Stir the ingredients for the pancake batter into a smooth batter and let it rest for at least 20 minutes.

  2. Then grease a pan with a little oil, set the stovetop to medium heat and only pour one ladleful of batter into the center of the pan when the pan is very hot.

  3. Now quickly tilt and swirl the pan back and forth so the batter spreads evenly.

  4. Let the batter brown slightly, then put the crepe on a plate.

  5. Continue like this until all the batter is used up.

  6. Bring the milk to a boil and add the remaining ingredients; simmer until a rather thick porridge forms.

  7. Spread the nut filling on the Palatschinken, roll or fold them, and garnish with grated nuts, chocolate sauce and a little whipped cream.

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