5 Ingredients or Fewer

Palatschinken (Austrian Crêpes)

February 24, 2015
5 Ratings
  • Prep time 10 minutes
  • Cook time 1 minute
  • Makes 6 Palatschinken
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

What You'll Need
  • 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
  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
  • Karli
  • lizounet
  • ehum
Austrian, Cookbook author, Journalist, Food blogger, Globetrotter, (Bread)Baking enthusiast, Recipe-tweaker, Chocolate-lover.

8 Reviews

Karli November 13, 2023
They couldn’t be more perfect. Born and raised in Austria here but live in Los Angeles and I’ve made this exact recipe so many times I keep craving them. I keep the batter in the fridge and add some milk the next day they’re even more delicate
Ursula |. November 14, 2023
Hi Karli,
Happy to hear that this recipe pleases an Austrian in L.A :)
Thank you for giving my Palatschinken a try and for letting me know!
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!!!
Ursula |. November 14, 2023
so sorry for the late reply, I only saw the comment now. Same here: I really enjoy Crepe but I loooooove Palatschinken. So happy that you enjoyed them!
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
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!
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.