Make 8 palatschinken according to the basic recipe.

Preheat oven to 350 °F (180 °C).

Boil heavy cream, granulated sugar, vanilla sugar, and the halved vanilla bean.

Beat the egg yolks, remove the hot cream from the stove, and stir into the yolks.

While stirring constantly, bring to a boil again.

Sieve, stir, and let cool.

For the egg whites, beat the whites to stiff peaks with sugar and fold into the vanilla mixture.

Fill the palatschinken with the vanilla, roll up, fold in the ends, dust with confectioner’s sugar, and place in a buttered casserole dish.

Brown in the oven for a few minutes.