Palatschinken – Austrian CrêpesPalatschinken – Austrian Crêpes

Step 1

Whisk the eggs using a hand whisk in a medium bowl until lightly beaten. Add salt, vanilla extract (if used) and about 1/3 cup (80 ml) of the milk (just eyeball) and stir until combined.

Step 2

Add flour and whisk until you get a smooth batter. The batter should be thick and tough so you can barely whisk it. Add a little of the remaining milk if it is too hard to stir. Lumps have no chance in thick batters.

Step 3

Gradually add in the remaining milk while whisking.

Step 4

Heat an 8-inch (or larger) nonstick pan over medium heat. Add 1/2 teaspoon butter (or oil) and spread it carefully with a spatula to coat the bottom of the pan evenly. This is important, otherwise the butter will disturb you when swirling the pan for distributing the batter.

Step 5

Pour 1/3 cup batter (for an 8’’ pan, more for larger pans) into the center of the pan and swirl to spread evenly. Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Invert onto a plate - the browned side should touch the plate, you should see the pale side. This way the nice looking side will be outside when you roll it.

Step 6

Repeat with the remaining batter, adding 1/2 teaspoon of butter/oil for every crepe. If the batter thickens over time, add a little milk. You can keep the ready ones warm on a plate in the oven at low temperature.

Step 7

Spread each Palatschinke with Apricot jam (or other filling) and roll it from one side to the other. Dust the Palatschinken with confectioner's sugar and serve with fork and spoon (the spoon serves as a knife). Enjoy!