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Palatschinken (Czech/Austrian Crepes)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Czechia | Cuisine of Austria
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4535125
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 250 ml milk
- 150 g flour (wheat or spelt)
- 3 eggs
- 1 pinch salt
- A few drops rum (optional)
- Mineral water (optional, makes the dough more fluffy)
Directions
- Mix the flour with the milk, stirring thoroughly. Mix in the eggs one-by-one, then stir in the salt and rum. If desired, thin the batter with a bit of mineral water.
- Heat the pan well. Add a drop of oil and rub it over the pan with a kitchen towel.
- Ladle a dipperful of the batter into the pan, tilting the pan so that the batter spreads as evenly as possible over the whole pan. Alternatively, you can accomplish this by using a special wooden tool used to spread crêpes.
- Let cook about 45 seconds to 1 minute until the top of the palatschinke is dry.
- Flip the pancake over, and allow it to brown for about 30 seconds on the other side. Remove from the pan, and set aside.
- Repeat the cooking process until you have used up all the batter.
Equipment
Coated 25–30 cm diameter frying pan that is as flat as possible
Notes
If you want to keep the palatschinken warm, put them into the oven at 50°C.
Add spices and/or herbs to the batter, according to the intended filling.
Replace part of the milk with beetroot juice to produce bright pink palatschinken.
Add spinach to the batter to produce green palatschinken.
Add saffron to the batter to produce golden palatschinken.
Filled palatschinken can be covered with cheese and baked.