Ah, Palatschinke — the Austrian/Hungarian-style thin pancake, similar to a crêpe, perfect for sweet or savory fillings 🥞✨. They’re versatile, soft, and foldable, often filled with jam, Nutella, cheese, or even spinach and meat.
🥞 Palatschinke (Thin Pancakes)
Ingredients (makes 8–10 pancakes)
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) milk
- 2 large eggs
- 1 tbsp sugar (for sweet version)
- Pinch of salt
- 2 tbsp melted butter or oil (plus extra for frying)
- Optional: ½ tsp vanilla extract (for sweet pancakes)
Directions
Step 1: Make the batter
- In a bowl, whisk together flour, eggs, milk, sugar, salt, and melted butter until smooth.
- Let batter rest 15–20 minutes (optional but helps tenderness).
Step 2: Cook the pancakes
- Heat a non-stick skillet or crepe pan over medium heat, lightly brush with oil.
- Pour ~¼ cup batter into the pan, swirling to coat the bottom thinly.
- Cook 1–2 minutes until edges lift, then flip and cook 30–60 seconds more.
- Repeat with remaining batter, keeping cooked pancakes warm.
Step 3: Fill and serve
- Sweet options: jam, Nutella, poppy seed filling, cinnamon sugar, sweetened ricotta or cream cheese.
- Savory options: spinach and cheese, ham and cheese, mushrooms, or ground meat.
- Roll or fold the pancakes and dust with powdered sugar or drizzle with sauce if desired.
Tips
- Resting the batter helps reduce bubbles and keeps the pancakes tender.
- Pan should be medium-hot — too hot and the pancake browns too fast, too low and it sticks.
- Can be made ahead and stored between parchment layers in the fridge; reheat in a skillet.
- For a lighter version, replace half the milk with sparkling water.
If you want, I can also give a classic Hungarian poppy seed or cottage cheese Palatschinke filling recipe — that’s the traditional way it’s served at celebrations.
Do you want that filling version?
