RCI-BR.008.0147.001
Palatschinken
or are flat round cakes, similar to pancakes, but with a different dough, and much thinner, also similar to the French crêpes, though again with a different dough and a little bit thicker.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 3 unit
- 250 ml
- flour (wheat or spelt)150 g
- possibly some mineral water (which makes the dough more fluffy)1 unit
- possibly some salt (yes1 unitit makes even sweet dishes better as well)
- to your own taste1 unitsome drops of rum
Method
1
In a large mixing bowl, whisk together 3 eggs and 1 cup of milk until fully combined and smooth. Add a pinch of salt and a tablespoon of sugar if desired for a slightly sweet batter.
3 minutes
2
Gradually sift in approximately 1 cup of all-purpose flour, whisking constantly to prevent lumps from forming. Continue whisking until the batter is completely smooth and has a thin, pourable consistency.
5 minutes
3
Allow the batter to rest at room temperature so the flour can fully hydrate and any air bubbles can settle, resulting in more tender crêpes.
20 minutes
4
Heat a non-stick skillet or crêpe pan over medium heat and lightly grease it with a small amount of butter, swirling to coat the entire surface evenly.
2 minutes
5
Pour a small ladleful of batter into the center of the pan and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even round layer.
1 minutes
6
Cook the Palatschinke until the edges begin to look dry and lightly golden, then carefully flip it using a thin spatula and cook the second side briefly until just set.
2 minutes
7
Slide the finished Palatschinke onto a warm plate and repeat the process with the remaining batter, adding a small amount of butter to the pan between each crêpe as needed.
15 minutes
8
Fill each Palatschinke with your choice of jam, sweetened quark, chocolate spread, or savory fillings, then roll or fold them and serve immediately while warm.