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This is outstandingly good! I have never had Topfenpalatschinken before, and I absolutely loved it. Had to make some changes to be gluten and cow's milk free, though. The crepes were made with gluten free all purpose flour (rice flour, cornstarch, tapioca starch and xanthan gum) and cashew milk, and the topfen filling with dripped greek sheep yoghurt which is very close to normal quark with sour cream in consistency and taste. I will definitel make this again! Thanks so much for sharing!
Made for More Than Sauerkraut And Dumplings / German Forum.