Palatschinken are Austria’s answer to Crêpes—thin, delicate pancakes that are slightly thicker than French Crêpes but thinner than American pancakes. They’re traditionally served rolled up like jelly rolls, filled with sweet or savory fillings, and dusted with powdered sugar.
Last October, I spent some time at a B&B in Austria close to Salzburg. The charming Alpine-style house reminded me of my favorite TV series, “Der Bergdoktor.” As it was late afternoon, I looked online for nearby restaurants that served Austrian dishes. An hour later, I enjoyed a delightful dinner and finished off with a Palatschinken, which is an Austrian pancake for dessert.
The Racklwirt Guesthouse was very close, in fact in walking distance from my B&B. At this Guesthouse I had the best Austrian pancake dessert, the Palatschinken, filled with vanilla ice cream.
Once back home in my kitchen I had a some time and the cravings for sweets, I prepared this delicious sweet Austrian pancake dish.
What is difference between Austrian Palatschinken and the French Crêpes? In the Czech Republic, Hungary and Slovakia, the dessert is also known as Palatschinken. The recipe of the pancake batter is the same as that of French Crêpes. However, when preparing the Crêpes, only a thin layer of batter is added to the pan, and just as much, so the bottom is covered. The Palatschinken pancake is therefore thicker.
Drop two eggs into the flour 
Add the milk, salt and carbonated water. Whisk until smooth 
Pour in batter and spread out a thin batter by turning in pan 
It should be golden brown on both sides 
Fill and pancake with chocolate syrup or jam, ice cream. Fold finished pancakes 2 times 
Palatschinken with Apricot jam and Almond slivers 
Palatschinken with fruit on the side
There is a large variety of filling and toppings. Chocolate syrup, jam, or ice cream. The latter can also be served on the side with some whipping cream and fruit. Let your imagination and tastebuds play.
Variations to Try
Palatschinken are incredibly versatile. You can fill them with:
• Nutella and bananas
• Sweetened quark or ricotta cheese
• Chocolate-walnut spread
• Apple-cinnamon compote
• Or go savory with spinach and feta, ham and cheese, or tomato-mozzarella
Palatschinken, a sweet Austrian Pancake Dessert
Ingredients
- 1 ¼ cup all-purpose flour
- 2 eggs
- 200 ml milk
- 50 mg carbonated water
- 1 pinch of salt
- 5 tbsp butter
- 1 cup chocolate syrup
- 4 scoops of vanilla ice cream (or chocolate)
- Optional: whipping cream, berries
Instructions
- Whisk together the flour, eggs, milk and salt in a bowl.
- Beat to a smooth dough.
- Now heat the butter in a pan.
- With the help of a ladle pour some batter into the pan.
- Spread the dough evenly by swirling the pan.
- Fry the pancakes on one side until it has a golden brown color.
- Now turn the dough over and let the second side turn golden brown as well.
- Keep warm until ready for further processing.
- Fill the pancakes with chocolate sauce (or jam) and fold them up.
- Optional: Can be filled with vanilla ice cream or place it on top or on the side.
- Drizzle pancakes with the chocolate syrup.
Notes
Fill the Palatschinken Austrian pancakes with chocolate sauce and vanilla ice cream, fold them up. Add the chocolate syrup on top of the pancakes and serve. Serve with fruit and whipping cream (or ice cream) if you like
