Palatschinken Dough
Austrian Crêpe
Ingredients
Ingredients for 8 Palatschinken
- 1 cup 250 ml Milk
- 1 cup plus 1 tbsp 140 g Flour
- 2 Eggs
- 1 tsp Granulated sugar
- Dash of salt
- Oil for cooking
Instructions
- Mix milk with eggs, granulated sugar, and salt.
- Mix in the flour last.
- Heat oil in a pan, pour in a thin layer of dough, and tilt the pan so that the dough can even out.
- Cook the palatschinken until golden brown, turning once.
Notes / Tips / Wine Advice:
The classic Viennese way to eat palatschinken is filled with apricot marmalade. But they also taste excellent with fillings of various other marmalades, ground nuts, creamy quark, and ice cream, or garnished with chocolate sauce.
It All Depends on the Filling
The most important thing for pancakes is the consistency and fullness of the dough, but palatschinken, which originated in Romania and Hungary, are about delicateness. Palatschinken should be so fine and thin that the filling can shine and not be battered by dough that is too opulent or even soggy.
The most important thing for pancakes is the consistency and fullness of the dough, but palatschinken, which originated in Romania and Hungary, are about delicateness. Palatschinken should be so fine and thin that the filling can shine and not be battered by dough that is too opulent or even soggy.
