Palatschinken (Austrian Crêpes) Recipe on Food52 (2024)

FAQs

What is the difference between a Palatschinken and a crepe? ›

Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam. Palatschinken are far more forgiving then crêpes. Add the batter to a hot buttered pan and swirl to make a round shape.

Austria's version of pancakes, Palatschinken, are delicious with sweet and savoury fillings, or chopped into soups. Palatschinken are the Austrian version of pancakes or what the French would refer to as crêpes.

Blintzes vs Crepes

The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.

Austria, of course, has to be different and the name Palatschinken derives, first, from the Latin placenta, which simply means 'cake,' and then from the languages of the former Austro-Hungarian Empire: placinta in Romanian, palatsinta in Hungarian, and palatsinka in assorted Slavic languages.

Crepe Suzette is probably the most famous crepe dish in the world. In the a restaurant, a classic crepe Suzette is often prepared and the chafing dish in full view of the guests. The crepes are served hot with a sauce of sugar, orange juice, butter and the liquor usually Grand Marnier.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Eggs: Eggs act as a binder, which means they help hold the batter together. Milk: Milk adds moisture and keeps the crêpes tender. Water: Water helps thin the batter.

The dish is of Greco-Roman origin. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned plakous. Cato the Elder's short work De agri cultura ("On Farming") from about 160 BC includes an elaborate recipe for placenta. Palatschinke still bears the same name of its Greek and Roman ancestors.

The history of the “Palatschinke” started in Roman times. After having passed Hungarian and Slovakian regions, the “palacinka” finally reached Austria. Viennese cuisine has been using the term “Palatschinke” in cook books since the 19th century.

According to historical Jewish customs, blintzes are served on Shavuot as part of a celebration after fasting for 24 hours prior for Yom Kippur. Blintzes have survived through being passed down in Jewish households and cooked as regularly expected dishes during holidays and other large gatherings.

Are crepes healthier than pancakes? ›

What's healthier: crêpes or pancakes? A single crêpe has less fat and calories than pancakes because they don't have the baking powder and, so, are less dense. However, they're not less calorific if you're stacking up double the amount of crêpes vs pancakes, so bear this in mind before you get carried away.

They are large, thin, crepe-like pancakes. That's right, Russian blini are not small rounds you usually see served in Russian Tea Rooms or at posh events. They are full size crepes.

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

une crêpe = (white) wheat batter = very easy French pancake to make at home: can be garnished with savory or sweet toppings – see the recipe below. une galette – buckwheat batter = usually much larger, thin and crispy kind of French pancake which is made with a special baking tool and requires a bit of training.

The most obvious difference is that crepes are made with a crepe roller and often have savory fillings. Swedish pancakes are made with a pan tilt to make them thin and they are almost always served with sweet fillings (lingonberries and cream, be still my heart).