5 Ingredients or Fewer

Palatschinken (Austrian Crêpes)

February 24, 2015
4.7 Stars
Author Notes

Everyone knows the delicious French crêpes, but of course in Austria we have our own kind. The Austrian type is closer to the French crêpes than the thick American pancakes and yet a little thicker than the French version.
Traditionally they are filled with apricot jam, then rolled up (jelly-roll like) and dusted with confectioners' sugar. One big plus: They are much more forgiving than pancakes or crêpes. Your guests won’t be able to recognize any imperfections, small or large, once they are rolled up and generously dusted with powdered sugar. So they will all look like little masterpieces, no matter what you actually did. —Ursula | Lil Vienna

  • Prep time 10 minutes
  • Cook time 1 minute
  • Makes 6 Palatschinken
  • 2 large eggs
  • 1/8 teaspoon fine salt
  • 1 cup (8 fluid ounces, 240 milliliters) milk, divided
  • 1 cup (4 1/2 ounces, 130 grams) all-purpose flour
  • Butter, ghee, or neutral tasting oil, for coating the pan
  • Apricot jam, for the filling
  • Confectioners' sugar, for dusting
In This Recipe
  1. Whisk the eggs in a medium bowl until lightly beaten. Add salt and 1/3 cup (80 milliliters) milk and beat until combined.
  2. Add flour and whisk until you get a smooth batter. The batter should be thick and tough so you can barely whisk it—the thicker the batter, the fewer lumps you will have. Add a little milk,1 tablespoon at a time, if it is too hard to stir, then whisk until smooth.
  3. Continue to whisk while gradually adding in the remaining milk.
  4. Heat an 8-inch (or larger) nonstick pan over medium heat. Add 1/2 teaspoon butter or ghee, or oil as needed and spread it carefully with a spatula to coat the bottom of the pan evenly. This is important; otherwise, the butter will disturb the batter.
  5. Pour 1/3 cup batter (for an 8-inch pan, more for larger pans) into the center of the pan and swirl the pan to spread the batter evenly. Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Invert it onto a plate so that the browned side is touching the plate, with the pale side is face-up. This way, the nice looking side will be outside when you roll it.
  6. Repeat with the remaining batter, adding 1/2 teaspoon of butter/oil for every Palatschinke. If the batter thickens over time, add some milk. You can keep the prepared pancakes warm in the oven at a low temperature.
  7. Spread the apricot jam on the Palatschinken and roll them from one side to the other. Dust the Palatschinken with confectioners' sugar and serve with fork and spoon (the spoon serves as a knife). Enjoy!

See what other Food52ers are saying.

  • Ursula | Lil Vienna
    Ursula | Lil Vienna
  • lizounet
  • ehum
  • Sue
Journalist, Food blogger, Hobby-hoarder, Globetrotter, (Bread)Baking enthusiast, Recipe-tweaker, Chocolate-lover

5 Reviews

lizounet December 4, 2021
these were my Oma’s signature (only?) dish! all the thin French crepes I’ve made over the years were great but these were, finally, the right ones. thank you!!!
ehum January 26, 2021
very good recipe Ursula! Ich bin ein gebuertiger Oesterricher und hab das Rezept sofort erkannt.
Ich wünsche Ihnen einen schoenen Tag
Ernst Humer
Author Comment
Ursula |. January 27, 2021
Thank you Ernst! I love them. And thanks to your comment, I made them today for lunch :)
Sue April 3, 2015
How many Palatschinken does this recipe make? Thanks!
Author Comment
Ursula |. April 4, 2015
Hi Sue,
as mentioned in the recipe, it's for 6 palatschinken ;-) if you are using an 8 inch pan. If you make them a little thicker, it's for 5 pieces.