By
:max_bytes(150000):strip_icc()/52A3CCEC-1209-43D9-A3B3-1775DF92F6C0_1_105_c-SydneyOland-b6b56b93a6ae4b6ba22e3d80fa879b4e.jpeg "Sunday Brunch: Palatschinken Recipe (1)")
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
Learn about Serious Eats'Editorial Process
Updated August 30, 2018
Trending Videos
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20101202palatschinken2-32033fce469547479f7b408427cfd35d.jpg "Sunday Brunch: Palatschinken Recipe (2)")
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.
Recipe Details
Sunday Brunch: Palatschinken Recipe
Active25 mins
Total25 mins
Serves4to 6 servings
Ingredients
2 cups milk
2 large eggs
1 cup flour
2 teaspoons sugar
Pinch salt
2 tablespoons butter
Fillings as desired (see story)
Directions
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.
Special equipment
Large nonstick skillet
| Nutrition Facts (per serving) | |
|---|---|
| 180 | Calories |
| 7g | Fat |
| 21g | Carbs |
| 7g | Protein |
Show Full Nutrition Label
×
| Nutrition Facts | |
|---|---|
| Servings: 4to 6 | |
| Amount per serving | |
| Calories | 180 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 4g | 20% |
| Cholesterol 79mg | 26% |
| Sodium 115mg | 5% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 1g | 2% |
| Total Sugars 6g | |
| Protein 7g | |
| Vitamin C 0mg | 1% |
| Calcium 111mg | 9% |
| Iron 1mg | 7% |
| Potassium 160mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
