Serious Eats: Recipes

Sunday Brunch: Palatschinken

[Photograph: Sydney Oland]

These Austrian pancakes are closer to French crêpes than the thick North American pancake. Traditionally palatschinken are served for lunch or dinner, but growing up under the care of an Austrian mother and grandmother, I often had them for breakfast as well. Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam.

Palatschinken are far more forgiving then crêpes. Add the batter to a hot buttered pan and swirl to make a round shape. This may take several tries, but because palatschinken are rolled and not folded, people will not be able to distinguish the misshapen ones from the masterpieces. More filling options include various fruit jams, nutella or Nesquik (I prefer Nesquik—it gets less runny), honey, and sweetened cream cheese.

Note: Although I used a non-stick pan you could use a regular skillet taking a little more care, and possibly more butter, to ensure that nothing sticks.

About the author: Sydney Oland lives in Boston, where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find her personal blog and portfolio at

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