Best 2 Viennese Style Breakfast Crêpes Palatschinken Recipes
Indulge in the culinary delight of Viennese-style breakfast crêpes, also known as Palatschinken. These thin, delicate pancakes are a beloved Austrian breakfast tradition that has captivated taste buds for centuries. Originating from the heart of Vienna, Palatschinken are a versatile culinary canvas, offering endless possibilities for fillings and toppings. From the classic sweet fillings of jam, powdered sugar, and Nutella to savory options like ham, cheese, and sautéed mushrooms, these crêpes cater to every palate. These versatile pancakes can be enjoyed for breakfast, lunch, or dinner. If you are looking to impress your friends and family with a special brunch or a delightful dessert, look no further than Viennese-style breakfast crêpes. The provided recipes will guide you through the process of creating the perfect Palatschinken dough, ensuring a tender and flavorful base for your culinary creations.
Here are our top 2 tried and tested recipes!
TOPFENPALATSCHINKEN - CREPES WITH QUARK FILLING
This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. Some of the upscale markets and German deli's in the US carry it but if you can't find it, there is a fantastic recipe for home made Quark already posted. "Recipe #476124", it's easy and inexpensive to make and works perfect for this recipe.
Provided by gemini08
Categories Breakfast
Time 1h
Yield 4-6 Crepes, 4 serving(s)
Number Of Ingredients 11
Steps:
- For the batter:.
- Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another minute.Cover and refrigerate for one hour.
- Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan. Lift and swirl pan to cover entire surface, cook for @ 1 minute. Lift edge with a spatula to loosen and turn; cook ca. 30 seconds more and remove to a platter. Repeat with remaining batter, adding butter as needed.
- For the Filling:.
- Separate the two remaining eggs. Beat egg whites to soft peaks.
- In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind. Fold in the beaten egg whites until well combined.
- Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion.
- bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes.
- Sprinkle with powdered sugar and serve right away.
Nutrition Facts : Calories 758.7, Fat 32.3, SaturatedFat 18.7, Cholesterol 219, Sodium 338.9, Carbohydrate 101.7, Fiber 2.8, Sugar 38.9, Protein 17.4
AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES
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.
Provided by Eismeer
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dough:.
- 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).
- 2: Let the dough sit for about 15 minutes.
- Filling:.
- 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
- 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
- Preparation of Crêpes:.
- 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
- 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
- 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
- 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).
- Topping
- 5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
- Bake for 15-20 minute by 200°C.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your crêpes. Look for organic ingredients whenever possible.
- Let the batter rest: Allowing the batter to rest for at least 30 minutes before cooking will help it to develop a smooth, rich flavor.
- Use a well-seasoned crêpe pan: A well-seasoned crêpe pan will help to prevent the crêpes from sticking. If you don't have a crêpe pan, you can use a nonstick skillet.
- Cook the crêpes over medium heat: Cooking the crêpes over medium heat will help them to cook evenly and prevent them from burning.
- Flip the crêpes carefully: Use a spatula to carefully flip the crêpes. If you flip them too soon, they will break.
- Fill the crêpes with your favorite toppings: You can fill the crêpes with a variety of toppings, such as fruit, cheese, chocolate, or whipped cream.
Conclusion:
Viennese-style breakfast crêpes, also known as Palatschinken, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little bit of practice, you can make perfect crêpes at home. So next time you're looking for a quick and easy meal, give these crêpes a try!
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