Palatschinken (Austrian Crepes with Apricot Jam)
In short: Thin, tender crepes filled with apricot jam, rolled and dusted with powdered sugar. A simple Austrian favorite for dessert or a sweet main. It takes about 35 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 515 kcal
Palatschinken are the thin Austrian pancakes made in nearly every home kitchen: a loose batter of flour, eggs and milk is swirled in a pan, flipped, filled with apricot jam and rolled up. They are close to French crepes but a little thicker and sweeter. The batter takes five minutes to mix, and kids love them. Other fillings include nut spread, curd cheese with raisins, or chocolate sauce.
Instructions
- Whisk the flour and milk until smooth, then whisk in the eggs, sparkling water, sugar, salt and melted butter. The batter should be thin, like light cream. Rest for 20 minutes.
- Heat a 24 cm (9 1/2 inch) non-stick pan over medium heat and rub it with a little butter. Pour in about 80 ml (1/3 cup) of batter and tilt the pan so it spreads in a thin layer.
- Cook for 1 1/2 minutes, until the edges look dry and the underside is golden, then flip and cook for 30 to 45 seconds more. Slide onto a plate.
- Repeat with the remaining batter, buttering the pan lightly every second crepe and keeping the finished ones stacked under a clean towel.
- Spread each crepe with 1 to 2 tablespoons of warm jam, then roll it up or fold it in quarters.
- Dust with powdered sugar and serve straight away.
Tips
- Treat the first crepe as a test. Add a splash of milk if the batter is too thick, or a spoonful of flour if it is too thin.
- Leftover plain crepes can be cut into narrow strips and added to hot vegetable broth, as in Frittatensuppe.
Questions and answers
What is the difference between Palatschinken and crepes?
They are very similar. Palatschinken are usually a little thicker and are most often filled with jam or another sweet filling, while French crepes are thinner and common in both sweet and savory forms.
What are the traditional fillings for Palatschinken?
Apricot jam is the classic. Others include curd cheese with raisins, nut spread, plum jam, chocolate sauce or cinnamon sugar.
Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 24 hours, then whisk again because the flour settles. Cooked crepes keep stacked in the fridge for 2 days, or freeze for 2 months with paper between them.
How long does it take to make Palatschinken (Austrian Crepes with Apricot Jam)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Palatschinken (Austrian Crepes with Apricot Jam)?
About 515 kcal per serving, with 12 g of protein, 81 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 515 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 81 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 43 g |
| Sodium | 125 mg |
Estimated values, calculated from the ingredients.
