Palatschinke 🥞 are thin Central-European pancakes (similar to French crêpes), popular in Austria, Hungary, Croatia, Serbia, and neighboring countries. They’re usually filled with sweet fillings like jam or chocolate, but savory versions exist too.
Classic Palatschinke Recipe
Ingredients (Makes ~8–10 palatschinke)
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) milk
- 2 large eggs
- Pinch of salt
- 1 teaspoon sugar (optional, for sweet version)
- 1 tablespoon neutral oil or melted butter
- Butter or oil for frying
Instructions
- Make the batter
- In a bowl, whisk flour, milk, eggs, salt, sugar (if using), and oil until smooth.
- Batter should be thin and pourable, like crêpe batter.
- Let rest 10–15 minutes (optional but helps texture).
- Heat the pan
- Heat a non-stick pan over medium heat.
- Lightly grease with butter or oil.
- Cook the palatschinke
- Pour a small ladle of batter into the pan.
- Quickly swirl the pan to spread it thin.
- Cook 30–60 seconds until edges lift and bottom is lightly golden.
- Flip and cook another 20–30 seconds.
- Repeat
- Stack cooked palatschinke on a plate and keep warm.
Traditional Fillings
Sweet (most common):
- Apricot jam (classic Austrian)
- Strawberry or raspberry jam
- Nutella or chocolate spread
- Ground walnuts with sugar
- Sweetened quark or cream cheese
Savory:
- Ham and cheese
- Spinach and cheese
- Mushrooms and sour cream
Serving Style
- Spread filling, roll or fold, dust with powdered sugar (sweet version).
- Serve warm.
Tips
- If batter is too thick, add a splash of milk.
- First pancake is often a test—totally normal 😉
- For extra softness, replace part of the milk with sparkling water.
If you want, I can share:
- Austrian apricot jam Palatschinke
- Hungarian walnut-filled version
- Savory cheese & spinach Palatschinke
Just tell me!
