Austrian Crepes (Palatschinken)

Palatschinken is a type of Austrian crepe that is filled with fruit jam, cheese, or nutella, and rolled up like a taquito. This sweet crepe is versatile and can be made for breakfast, lunch, or dessert!

What’s the difference between a French crepe and an Austrian crepe?

 There are a few key differences between Palatschinken and the french Crepe. The Austrian version is just a little bit thicker, between the thickness of a very thin crepe and the typical American pancake. Palatschinken are also rolled into a thin taquito shape instead of folded into quarters. Lastly, crepe batter is rested 20 to 30 minutes to prevent air bubbles, whereas Austrian crepes are ready to go right when the batter is made.

Palatschinken substitutes

Types of fillings

You can substitute apricot jam for strawberry or raspberry jam if you don’t have it on hand, but the apricot jam is traditionally found in Austria and is worth giving it a try! Palatschinke can also be made with nutella, slices of fruit, soft cheese like ricotta or cream cheese.

Types of milk

In this recipe, I used coconut milk to make the batter. You can use almond milk, regular milk, cashew milk, anything you have on hand will do. 

Tips and Tricks

  • Wait until you pan is very hot to put the batter in! This step is crucial otherwise your pancake could turn out rubbery.
  • In this recipe I use a 10 inch pan and ½ cup of batter. You can use a smaller pan, but decrease the amount of batter you use to ¼ cup, and you will also end up with more crepes in smaller size. You can also use a larger pan but add a little more batter to pan, about 3/4 cup. You’ll end up with less crepes, but they will be larger crepes. 
  • When you pour the batter into the pan and swirl it around until it reaches the edge of the pan. It is ok if the edges are a little jagged and it doesn’t form a perfect circle. The palatschinken are rolled up anyways, so any misshapen edges will be tucked away inside the crepe.

How to make Austrian crepes

Combine the ricotta cheese, apricot jam, and lemon zest. Mix until combined and set aside.

Whisk together the eggs and coconut milk until combined. Then add flour and mix until smooth.

Heat a medium pan over medium heat. Once the pan is hot, spray the pan with nonstick spray. Then pour in ½ cup of batter and swirl so that the bottom of the pan is coated with the batter. Cook the crepe for 1 minute, then use a spatula to carefully flip the crepe to the other side.

Cook for one more minute, then transfer the crepe onto a plate. Repeat this process until the batter is gone, spraying with cooking oil in between in crepe. 

Spread 1 tablespoon of filling across the crepe so it is evenly coated.

Starting from the bottom end of the crepe, begin to roll it tightly until you get to the other end. Place the crepe with the crease on a plate so it doesn’t unravel. Repeat with remaining crepes.

Dust with powdered sugar. 

If you liked Austrian crepes, you might like

Palatschinken crepes on a plate
Print Recipe
4 from 1 vote

Austrian Crepes (Palatschinken)

Palatschinken is a type of Austrian crepe that is filled with fruit jam, cheese, or nutella, and rolled up like a taquito. This sweet crepe is versatile and can be made for breakfast, lunch, or dessert!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Dessert
Cuisine: Austrian
Keyword: Palatschinken
Servings: 5 crepes
Author: Globally Flavored

Ingredients

  • For the filling
  • ½ cup of ricotta cheese
  • ¼ cup of apricot jam
  • ½ tsp of lemon zest
  • For the batter
  • 2 large eggs
  • 1 cup coconut milk*
  • 1 cup all purpose flour
  • 1 tbsp of confectioners sugar for dusting

Instructions

  • Combine the ricotta cheese, apricot jam, and lemon zest. Mix until combined and set aside.
  • Whisk together the eggs and coconut milk until combined. Then add flour and mix until smooth.
  • Heat a medium pan over medium heat. Once the pan is hot, spray the pan with nonstick spray. Then pour in ½ cup of batter and swirl so that the bottom of the pan is coated with the batter. Cook the crepe for 1 minute, then use a spatula to carefully flip the crepe to the other side. Cook for one more minute, then transfer the crepe onto a plate. Repeat this process until the batter is gone, spraying with cooking oil in between in crepe.
  • Spread 1 tablespoon of filling across the crepe so it is evenly coated. Starting from the bottom end of the crepe, begin to roll it tightly until you get to the other end. Place the crepe with the crease on a plate so it doesn’t unravel. Repeat with remaining crepes.
  • Dust with powdered sugar.

Notes

*Almond milk or regular milk can be substituted for coconut milk. 

Liked this recipe? Explore other Austrian recipes and leave a comment below!



2 thoughts on “Austrian Crepes (Palatschinken)”

  • 4 stars
    Hey Annie

    it is a really nice recipe, but I have some suggestions on how to improve the recipe. (I am from Austria 🙂 )
    Use only 1 egg for this amount of flour (Easy mnemonic would be 2-2-2, 2eggs, 2 cups milk, 2 cups flour). Add a pinch of salt. After everything has been whisked, let the batter rest for at least 10 mins. It is possible to prepare the batter in the morning and store it in the fridge in a closed container until noon or evening. Whisk again after the resting. If the batter is too thick, add some sparkling water. (Milk or tap water also works) to dilute the batter.

    Best wishes,

    PJ

  • Hey PJ!
    Thanks so much for your suggestions, I’m always open to improving my recipes! I will have to try that ratio out the next time I make palatschinken!
    -Annie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating