French manufacturer of professional kitchen equipment since 1947
French manufacturer of professional kitchen equipment since 1947
The name “palatschinken” comes from the Latin word placenta, itself derived from the Greek “plakous”, meaning thin or layered flatbreads. This dish is thought to date back to the Roman era of Central Europe.
For this recipe you will need: 170g of wheat flour, 3 eggs, 30cl of semi-skimmed milk, 20 g of butter, 3 tablespoons of cooking oil, 1 teaspoon of sugar, 1 pinch of salt and icing sugar for decoration.
The first step is to prepare the batter by separating the egg whites from the yolks. Next, put the flour, egg yolks, sugar and salt into a mixing bowl. After mixing it all together, gradually incorporate the milk and keep mixing until you obtain a smooth batter.
For the final step, whisk the egg whites into stiff peaks and fold them into the batter. Leave it to rest for 30 minutes and, in the meantime, melt the butter.
Once the 30 minutes are up, add the cooled melted butter.
One thing is certain: our RollerGrill crêpe machines will surprise you with how efficient they are for this type of recipe.
Heat a well-oiled crêpe machine of 24 40 cm in diameter over a medium heat. Pour on a large ladleful of batter and spread it out so that it cooks evenly across the plate of the crêpe machine. Once the edges start to turn golden, flip it over. The ideal time is 1 minute per side.
Palatschinken are filled with apricot jam and then rolled up. The finishing touch? Icing sugar dusted all over the crêpe.
And for a result worthy of a great Chef, decorate your plates with mint leaves!
But there is nothing to stop you filling your crêpes however you like: liquid chocolate, whipped cream, almonds, candied fruit… The choice is vast!
Austrians generally eat palatschinken with sweet accompaniments for dessert. But it is entirely possible to eat them as a main course. One thing is certain: after a good meal of Palatschinken, you will be well and truly full!
Palatschinken are slightly thicker than French crêpes and require less resting time.
However, they do have one thing in common: Palatschinken are eaten with apricot jam, which is entirely possible with French crêpes too.
Palatschinken are fairly simple to make. You need wheat flour, eggs, semi-skimmed milk, butter, cooking oil, sugar, salt and icing sugar for decoration. Mix everything together, having first whisked the egg whites into stiff peaks, and cook the crêpe for 1 minute on each side on a crêpe machine.
To cook Palatschinken, pour the batter onto an oiled RollerGrill crêpe machine and cook the crêpe for 1 minute on each side.
Liquid chocolate or chocolate spread, whipped cream, almonds, candied fruit or the traditional apricot jam — you have plenty of choice to accompany your Palatschinken.
Apart from their sweet and indulgent accompaniments, Pancakes and Palatschinken have little in common. Palatschinken are rolled up and have a much larger diameter than pancakes.
Palatschinken and Frittaten may seem alike given their very similar composition. However, Frittaten are strips of fried crêpes used to garnish a broth, for example.
