AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES
A very traditional and extremely delicious Austro-Hungarian dessert, that goes back quite some time. As i couldn't find it on food.com i decided to post my version in here. I hope you'll enjoy it! If you can't get hold of curd you might as well use Ricotta, or a mixture of half Ricotta - half Cream-Cheese. Using low cal products is absolutely fine, but remember: the higher the fat content, the more flavour you usually get :). I converted the European measurements to their US equivalents, but don't hesitate to experiment and decide for yourselves, whether you like it a hint sweeter, thinner, ... etc.
Provided by Eismeer
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dough:.
- 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
- 2: Let the dough sit for about 15 minutes.
- Filling:.
- 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
- 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
- Preparation of Crêpes:.
- 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
- 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
- 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
- 4: Butter a casserole dish and fill the crêpes with the curd filling, roll them up and put them in the casserole (side to side).
- Topping
- 5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
- Bake for 15-20 minute by 200°C.
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Bikash Adhikari
[email protected]These crepes are the perfect comfort food.
MrNitesh Ram
[email protected]I can't wait to make these again soon.
Mirajul Islam nadim
[email protected]These are a must-try for any crepe lover.
Faisal Alahmadi
[email protected]I would definitely recommend this recipe to others.
Sahin Alam
[email protected]Overall, I really enjoyed these crepes. They're a great way to use up leftover cottage cheese.
Ayush Ayush
[email protected]I had some trouble getting the crepes thin enough, but they still tasted good.
Aruruje Omengba
[email protected]These were a bit too sweet for my taste, but I think that's just a personal preference.
Bluh Bluhhh
[email protected]The recipe was easy to follow and the crepes turned out perfect. I especially liked the addition of lemon zest to the batter.
Abdullah Abass
[email protected]I've never had Topfenpalatschinken before, but I'm definitely a fan now. They're so unique and flavorful.
Sue Kariuki
[email protected]These are a bit time-consuming to make, but they're definitely worth the effort. The crepes are so delicate and the filling is delicious.
Danial g Abbasi g
[email protected]I'm not a big fan of cottage cheese, but these crepes were surprisingly good. The filling was sweet and creamy, and the crepes themselves were light and fluffy.
Tina Cook
[email protected]These were delicious! I used a gluten-free flour blend and they turned out great.
Xolani Seluleko
[email protected]I've made these crepes a few times now and they're always a hit. They're so easy to make and everyone loves them.
Amy Loayes
[email protected]These Topfenpalatschinken were an absolute delight! The combination of sweet and savory flavors was perfect, and the texture was incredibly light and fluffy.