Austrian Desserts: Topfenpalatschinken
Ingredients (3 people)
200 g flour
500 mL milk
250 g quark
50 g butter
50 g sugar
125 mL of cream
some lemon peel
What it Topfenpalatschinken Pancake is
Palatschinken is the traditional Austrian and Bohemian pancake, not dramatically different from pancakes in other countries. It is made at around 3 to 5 millimetres of thickness and served with all kinds of sweet and savoury filling. The sweet ones are more common, and Topfenpalatschinken is another example for a sweet meal that is a common main course in Austria. I chose it, because quark is very common in Austrian cuisine and makes this way of preparing Palatischinken particularly traditional.
How to prepare Topfenpalatschinken
For the Palatschinken pancakes: Mix 3 eggs, milk, flour and a pitch of salt with one tablespoon of sugar to a runny dough. Pour it into a pan with hot butter and fry pancakes of about 3 to 5 millimetres thickness on both sides until lightly golden.
For the filling: Mix butter and sugar until foamy, add quark and two yolks. Grind some lemon peel and add it along with the vanilla. Beat the egg white until thoroughly stiff and mix gently with the quark-mix. Grease a rectangular casserole with butter and fill the pancakes. Keep a bit of the filling. Put the pancakes into the casserole, spread a bit of the remaining filling on top of them and bake them in a pre-heated oven at about 180 degrees for 15 to 20 minutes. Serve with icing sugar on top and vanilla custard. You can also try to add a shot of rum to the filling or serve them with some apricot jam.
More Austrian Recipes
Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl
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