Best 2 Topfenpalatschinken Crepes With Quark Filling Recipes

In this article, we'll guide you through the delectable world of Topfenpalatschinken crepes, originating from Austrian cuisine. These mouthwatering crepes offer a symphony of textures and flavors, featuring delicate crepes filled with a luscious quark filling. Whether you're a seasoned crepe connoisseur or embarking on your first Topfenpalatschinken adventure, we'll take you on a step-by-step journey to create these captivating crepes in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

TOPFENPALATSCHINKEN - CREPES WITH QUARK FILLING

Topfenpalatschinken - Crepes With Quark Filling image

This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. Some of the upscale markets and German deli's in the US carry it but if you can't find it, there is a fantastic recipe for home made Quark already posted. "Recipe #476124", it's easy and inexpensive to make and works perfect for this recipe.

Provided by gemini08

Categories Breakfast

Time 1h

Yield 4-6 Crepes, 4 serving(s)

Number Of Ingredients 11

Ingredients

280 g all-purpose flour
120 g sugar
90 g butter, unsalted, softened
1/2 liter milk
1 pinch salt
300 g Quark
50 g raisins
1 lemon, grated zest of
1/8 liter sour cream
powdered sugar, to dust
3 eggs

Steps:

For the batter:.
Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another minute.Cover and refrigerate for one hour.
Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan. Lift and swirl pan to cover entire surface, cook for @ 1 minute. Lift edge with a spatula to loosen and turn; cook ca. 30 seconds more and remove to a platter. Repeat with remaining batter, adding butter as needed.
For the Filling:.
Separate the two remaining eggs. Beat egg whites to soft peaks.
In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind. Fold in the beaten egg whites until well combined.
Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion.
bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes.
Sprinkle with powdered sugar and serve right away.

Nutrition Facts : Calories 758.7, Fat 32.3, SaturatedFat 18.7, Cholesterol 219, Sodium 338.9, Carbohydrate 101.7, Fiber 2.8, Sugar 38.9, Protein 17.4

AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES

Austrian Topfenpalatschinken - Austrian Sweet Crêpes image

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

Ingredients

100 g flour (~ 3.5oz)
250 ml milk (~ 1 cup)
7 eggs (size ( M)
1 pinch salt
1 dash sparkling water (leave out if not at hand)
750 g ricotta cheese (26.5oz, usually 3 standard containers) or 750 g ricotta and cream cheese (26.5oz, usually 3 standard containers)
120 g sugar (~ 4.23oz)
1 tablespoon vanilla sugar
1 teaspoon lemon, cest
60 g butter (~ 1.1oz)
200 g creme fraiche (~ 7oz)
50 g confectioners' sugar (1.76oz)

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.

Tips:

Use a non-stick skillet for easy flipping and to prevent sticking.
Heat the skillet over medium heat to prevent burning.
Pour the batter into the skillet quickly and evenly to ensure a thin crepe.
Cook for about 1-2 minutes per side, or until the edges are golden brown.
If the crepes are sticking, reduce the heat or grease the pan with butter.
For a sweeter filling, add sugar or honey to the quark mixture.
For a tangy filling, add lemon zest or juice to the quark mixture.
For a more decadent filling, add whipped cream or sour cream to the quark mixture.
Serve the crepes with fresh fruit, powdered sugar, or syrup.

Conclusion:

Topfenpalatschinken (Quark Crepes) are a delightful and versatile dish that can be enjoyed as a main course, snack, or dessert. With their thin, crispy crepes and creamy, flavorful filling, these crepes are sure to be a hit with everyone. Whether you prefer a sweet or savory filling, there are endless possibilities when it comes to customizing this dish. So get creative and enjoy this delicious treat!