Palatschinken - Austrian Crêpes

Method7 steps

1. 1

   Step 1: Whisk the eggs (2) using a hand whisk in a medium bowl until lightly beaten. Add salt (1/4 teaspoon), vanilla extract (1/4 teaspoon) (if used) and about 1/3 cup (80 ml) of the milk (just eyeball) and stir until combined.

   Uses 2 large eggs · 1/4 teaspoon fine salt · 1/4 teaspoon vanilla extract (optional, omit for savory fillings) · About ⅓ cup (80 ml) of the measured 1 cup milk

2. 2

   Step 2: Add flour (130 g) 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.

   Uses Beaten eggs with salt, vanilla and initial milk · 130 g all-purpose flour (about 1 cup) · A little of the remaining measured milk, only if the thick batter is too stiff

3. 3

   Step 3: Gradually add in the remaining milk while whisking.

   Uses Thick smooth crepe batter · All milk remaining from the measured 1 cup supply

4. 4

   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.

   Uses ½ tsp cooking fat to coat the pan for the first crepe

5. 5

   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.

   Uses About ⅓ cup batter per 8-inch pan crepe · Hot lightly greased nonstick pan

6. 6

   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.

   Uses Remaining prepared batter for the rest of the crepes · ½ tsp cooking fat per additional crepe · A little extra milk only if batter thickens during frying

7. 7

   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!

   Uses Cooked crepes · Apricot jam for filling · Powdered sugar for dusting