Palatschinke 🥞
These are thin Central European pancakes, similar to crêpes—popular in Austria, Hungary, and the Balkans.
Classic Palatschinke Recipe
Ingredients
- 1 cup all-purpose flour
- 1¼ cups milk
- 2 eggs
- 1 tbsp sugar (optional, for sweet version)
- Pinch of salt
- 1 tbsp oil or melted butter
- Butter or oil for the pan
Instructions
- Make the batter
Whisk flour, milk, eggs, sugar (if using), salt, and oil until smooth.
Batter should be thin—like heavy cream. Add a little milk if needed. - Rest (optional but best)
Let batter rest 15–30 minutes for softer pancakes. - Cook
Heat a nonstick pan over medium heat and lightly butter it.
Pour a small ladle of batter and swirl to coat the pan thinly.
Cook 30–60 seconds until edges lift, flip, cook briefly on the other side. - Repeat until batter is used.
Fillings (Traditional & Popular)
Sweet
- Apricot jam (most traditional)
- Nutella
- Ground walnuts + sugar
- Sweetened cottage cheese or quark
- Lemon sugar
Savory
- Cheese & herbs
- Ham & cheese
- Mushrooms
- Spinach & feta
Serving
- Roll or fold into triangles
- Dust sweet ones with powdered sugar
- Serve warm
If you want, I can give you a savory-only batter, a gluten-free version, or a baked Palatschinke (Überbackene Palatschinken) 😄
