🥞 Palatschinken

Name: Palatschinken
Total time: 30 min
Yield: 4
Cuisine: Austria
Ingredients: 120 g wheat flour; 2 eggs; 250 ml milk; 1 pinch salt; 1 tsp vegetable oil for the pan; 120 g apricot jam; 60 ml chocolate sauce; 80 ml whipping cream, whipped

Origin: Austria

352kcal

per serving · 150 g

235kcal

per 100 g

8 gProtein5 g / 100 g

14 gFat9 g / 100 g

51 gCarbs34 g / 100 g

Palatschinken are thin Austrian crêpes made from a simple egg-and-milk batter, cooked in a hot pan until lightly golden and rolled around a sweet filling. Apricot jam is the classic choice, and they are often finished with chocolate sauce and a spoonful of whipped cream. They are soft, thin and sweet, eaten as a dessert or a sweet main course after soup.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: crêpe, chocolate sauce, whipped cream

Contains glutenbecause of: crêpe

Contains dairybecause of: chocolate sauce, whipped cream

Not keto34 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

crêpeapricot jamchocolate saucewhipped cream

Recipe

4 servings30 min

Ingredients

120 g wheat flour
2 eggs
250 ml milk
1 pinch salt
1 tsp vegetable oil for the pan
120 g apricot jam
60 ml chocolate sauce
80 ml whipping cream, whipped

Method

Whisk the flour, eggs, milk and salt into a smooth, thin batter and rest for 10 minutes.
Lightly oil a hot frying pan, pour in a small ladle of batter and swirl to coat the base thinly.
Cook for about 1 minute per side until lightly golden; repeat to make about 8 crêpes.
Spread each crêpe with apricot jam and roll or fold it.
Serve with a drizzle of chocolate sauce and a spoonful of whipped cream.

How to make it lighter

Skip the whipped cream and chocolate sauce and keep just the jam to save a good share of the calories.
Spread the jam thinly: 1 tbsp jam ≈ 50 kcal.
Fill with fresh fruit for a lighter, fresher dessert.

History

Palatschinken are part of the shared cuisine of the former Habsburg lands, with close relatives in Hungary (palacsinta), Czechia and the Balkans; the name is usually traced back through Hungarian and Romanian to the Latin placenta, 'flat cake'. They remain a fixture on Austrian menus today.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Palatschinken and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →