Ah, Palatschinke! 🥞
They’re thin Central European pancakes (popular in Hungary, Austria, and neighboring countries), similar to crêpes, and can be filled with sweet or savory fillings.
Classic Palatschinke
Ingredients (makes about 8–10 pancakes)
- 1 cup (120 g) all-purpose flour
- 1 cup (240 ml) milk
- 1 egg
- Pinch of salt
- 1 tsp sugar (for sweet version, optional)
- 1 tbsp oil or melted butter
- Butter or oil for the pan
Instructions
- Make the batter
- Whisk flour, milk, egg, salt, sugar (if using), and oil until smooth.
- Batter should be thin, like heavy cream.
- Let rest 10–15 minutes if possible.
- Cook the palatschinke
- Heat a nonstick pan over medium heat and lightly grease it.
- Pour in a small ladle of batter, swirling the pan to spread it thin.
- Cook about 1 minute until edges lift slightly.
- Flip and cook another 30–40 seconds.
- Fill & serve
- Spread filling, roll or fold, and serve warm.
Traditional Fillings
- Apricot jam (very classic 🍑)
- Ground walnuts + sugar
- Sweetened cottage cheese (túró)
- Nutella or chocolate spread
- Savory: cheese, ham, mushrooms, spinach
💡 Tips
- If batter thickens, add a splash of milk.
- Stack cooked palatschinke with parchment between them to prevent sticking.
- Dust sweet ones with powdered sugar before serving.
If you want, I can also give you a Hungarian walnut-filled Palatschinke (diós palacsinta) or the famous Gundel Palatschinke recipe.
