Palatschinken are essentially the (and generally Central European) version of thin pancakes or crêpes and can be filled either sweet or savory. The combination with lingonberries, which bring a fine acidity and fruitiness, is particularly popular and makes a delicious dessert or sweet main course. Here is the recipe to try:
Pancakes are essentially the (and generally Central European) variant of thin pancakes or crêpes and can be filled both sweet and savory. The combination with cranberries, which bring a fine acidity and fruitiness, is particularly popular and results in a delicious dessert or a sweet main dish.
Ingredients:
For the pancakes:
- 125 g flour
- 250 ml milk
- 2 eggs
- 1 pinch of salt
- 1 tbsp sugar (optional, for sweet pancakes)
- Some butter or oil for the pan
Filling:
Cranberry jam or compote
Powdered sugar for dusting (optional)
Preparation:
Mix the batter: In a large bowl, mix flour, milk, eggs, salt, and optional sugar into a smooth batter. There should be no lumps. Let the batter rest for about 20 minutes so that the flour can absorb the liquid well.
Prepare the pan: Heat a non-stick pan over medium heat and add some butter or oil to prevent the pancake from sticking.
Cook the pancakes: Pour a ladle of batter into the pan and tilt it so that the batter spreads thinly and evenly. Cook the pancake until the bottom is golden brown, then carefully flip it with a spatula to brown the other side.
Fill: Place the cooked pancake on a plate and spread some cranberry jam or compote on one half of the pancake.
Shape: Fold the pancake in half and then again to form a triangle, or roll it up.
Serve: Dust the filled pancakes with powdered sugar, if desired, and serve them warm.
Tip: If you like, you can also serve the pancakes with fresh cranberries and a dollop of whipped cream to create a particularly decadent dish.
Enjoy your meal!
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