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.
- 2 cups milk
- 2 eggs
- 1 cup flour
- 2 teaspoons sugar
- pinch of salt
- 2 tablespoons butter
- Fillings as desired (see story)
Beat eggs and milk in medium bowl with wooden spoon until combined. Combine flour, sugar and salt in separate bowl and whisk together. Pour eggs and milk into flour mixture and beat until fully combined.
Add 1 tablespoon butter to 10-inch nonstick skill. Heat over medium-high heat until better is melted, swirling pan to coat bottom. Add 1/4 cup batter and swirl pan to make each palatschinken. Once golden brown (approximately 1-2 minutes) flip with a spatula and brown other side.
Repeat with remaining batter, adding teaspoons of butter as necessary. Serve rolled and filled, or allow guests to choose their own filling at the table. Palatschinken go very well with very strong coffee.
Large nonstick skillet