Austria / Dessert
Palatschinken (Czech/Austrian Crepes)
Palatschinken or palačinky are flat round cakes, similar to pancakes, but thinner and made with a different dough. They are similar to the French crêpes, though Palatschinken are slightly thicker. Palatschinken are a very versatile dish—they can be filled with sweet and savory fillings (jam, vegetables, stews, mushrooms, cheese) and rolled up, or cut into thin strips and put into broth (called frittatensuppe or "soup of fried things"). The dish is thought to have originated in Czechia, but it has been integrated very thoroughly into Austrian cooking. It might also originate from Romania or Hungary given the etymology of the word. It's a tasty dish for any occasion.
Ingredients
- milk250 ml
- flour, wheat or spelt150 g
- eggs3
- salt1 pinch
- rum, a few drops; optionaldrop
- mineral water, optional; makes the dough more fluffy
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Mix the flour with the milk, stirring thoroughly. Mix in the eggs one-by-one, then stir in the salt and rum. If desired, thin the batter with a bit of mineral water.
Heat the pan well. Add a drop of oil and rub it over the pan with a kitchen towel.
Ladle a dipperful of the batter into the pan, tilting the pan so that the batter spreads as evenly as possible over the whole pan. Alternatively, you can accomplish this by using a special wooden tool used to spread crêpes.
Let cook about 45 seconds to 1 minute until the top of the palatschinke is dry.
Flip the pancake over, and allow it to brown for about 30 seconds on the other side. Remove from the pan, and set aside.
Repeat the cooking process until you have used up all the batter.
