This Palatschinken recipe really serves as the foundation for a variety of wonderful German desserts, when filled with everything from Nutella to Topfen, but can also make for a great breakfast treat as well. We would sprinkle them with cinnamon and sugar and roll them up as finger food or fill them with jam or canned fruit with cottage cheese, but the possibilities are endless. You can even fold them in quarters and top them with butter and maple syrup.
My favorite aspect of this particular recipe is that is a “no-flip” recipe, which makes it simple to make in a frying pan or even a skillet.
Make a bunch, since they tend to get gobbled up greedily, and they make great leftovers either cold or heated in the microwave.
*TIP- For savory crepes, skip the powdered sugar and add a touch more salt. These can be topped or filled with scrambled eggs, bacon, or other savory breakfast favorites.
1 tsp of Powdered Sugar
3/4 cup Flour
1 cup Milk
Pinch of SaltCooking Ingredients:
Oil, Butter, or Cooking Spray for pan
Beat Eggs until they a consistent pale yellow
Beat in Powdered Sugar
Stir in Milk and Salt
Sift in Flour slowly, while mixing
*Batter should be about the consistency of heavy cream
Add additional Milk or Flour to achieve desired consistency
Add a small bit of Oil, Butter, or Cooking spray to med-high heated pan
Hold pan handle with one hand and ladel in the other
While tipping pan as needed for coverage, pour a thin layer of batter into the pan
Small holes or gaps are alright as long as batter is spread from edge to edge
Return pan to burner and cook until top surface of palatschinken has a dry, matte finish
Fold in half, then in half again and move to warmed plate
Repeat process until batter is gone
To fill, unfold palatschinken, fill, and roll
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