Austrian Topfenpalatschinken - Austrian Sweet Crêpes

Total Time
30mins
Prep 15 mins
Cook 15 mins

A very traditional and extremely delicious Austro-Hungarian dessert, that goes back quite some time. As i couldn't find it on food.com i decided to post my version in here. I hope you'll enjoy it! If you can't get hold of curd you might as well use Ricotta, or a mixture of half Ricotta - half Cream-Cheese. Using low cal products is absolutely fine, but remember: the higher the fat content, the more flavour you usually get :). I converted the European measurements to their US equivalents, but don't hesitate to experiment and decide for yourselves, whether you like it a hint sweeter, thinner, ... etc.

Ingredients Nutrition

Directions

  1. Dough:.
  2. 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
  3. 2: Let the dough sit for about 15 minutes.
  4. Filling:.
  5. 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
  6. 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
  7. Preparation of Crêpes:.
  8. 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
  9. 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
  10. 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
  11. 4: Butter a casserole dish and fill the crêpes with the curd filling, roll them up and put them in the casserole (side to side).
  12. Topping
  13. 5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
  14. Bake for 15-20 minute by 200°C.
Most Helpful

I impressed myself by making these. I've never made crepes before. I usually leave the fancy kind of cooking to my husband. He enjoys that kind of thing. They weren't as hard and turned out better than I thought. Overall I enjoyed the dish and think it would make a nice special breakfast or brunch item, not just a dessert. I do think I would like it more with a berry topping. As is, the texture, coloring and flavor of the filling and topping are too similar. Made for PAC Spring 2012. Thanks for the week of Austrian delights Eismeer.

berry271 April 19, 2013