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Palatschinken
This is a crepe like dish that is finished in a baking pan topped with thin custard and baked. I like them filled like a crepe and then just sprinkled with powdered sugar. Anette Holmes
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| Ingredients:
13 / 4 cups all purpose flour (or more)
1 cup milk (or more)
2 teaspoons powered sugar
pinch of salt
3 eggs
Vegetable oil
Topping:
2 eggs
1 / 2 cup milk
1 / 2 cup buttermilk
3 tablespoons sugar
* if you don't have buttermilk use milk and add a teaspoon of lemon juice.
Filling:
8 tablespoons butter, softened, plus butter for dish
zest of ½ lemon, grated
6 tablespoons sugar
3 eggs, separated, at room temperature
1 cup farmer cheese
¼ cup buttermilk
pinch of salt
1 teaspoon vanilla sugar
juice of 1 lemon
4 tablespoons golden seedless raisins
printer friendly |
Picture by
Barbara Bonisolli
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Directions:
Whisk the flour, milk, sugar, and salt till smooth. You might need to add a little flour or milk for smoothness. Then whisk in the eggs. Heat 2 tablespoons of oil in a pan over medium-high heat and start the first crepe by pouring in 4 tablespoons of batter. Allow to brown slightly, turn, and brown on the other side. Remove and continue making the individual crepes, stacking then as they are ready. Keep warm on a covered plate. Add 2 tablespoons of oil for each crepe.
Preheat the oven to 400°F and butter a deep baking dish. Whisk all the ingredients for the topping together and set aside. For the filling, combine the softened butter and the lemon zest in a bowl, and beat until fluffy. Add the sugar, egg yolks farmer cheese, and buttermilk and beat until frothy. In a separate bowl, whip the egg whites, salt and vanilla sugar. Add the lemon juice and beat to a stiff meringue. Carefully fold the meringue into the farmer cheese mixture and stir in the raisins. Cook the crepes according to the Palatschinken recipe. Spread 2 tablespoons of the filling mixture over each of the prepared crepes and roll them. Place the filled crepes in the baking dish and cover with the prepared topping. Bake for 12 minutes, until golden. Sprinkle with powered sugar and serve warm with vanilla sauce.
Marillenpalatschinken (Apricot Palatschinken)
½ - 1 cup apricot jam, depending on number of crepes
1-2 tablespoons dark rum, depending on number of crepes
1-2 tablespoons cognac, depending on number of crepes
Palatschinken (Crepes) (see preceding recipe), as many or as few as you want
powered sugar.
In a pan, over medium heat, warm the apricot jam with the rum and cognac. Spread a generous tablespoons of the jam mixture over each crepe and roll it up. Serve with a sprinkle of powered sugar.
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