Palatschinken aus der Donaumonarchie from Das Butter Buch
Palatschinken aus der Donaumonarchie
from Das Butter Buch
Who could resist a regal name like ‘Palatschinken from the Austro-Hungarian empire’?
This is another crêpe-like meal from Das Butter Buch and it makes a great dessert or sweet dinner.
Palatschinken are simply a kind of pancake made out of eggs, flour and milk. According to Wikipedia, they have been made in Europe since Greco-Roman times. The name and filling varies from place to place, but they are enjoyed throughout most of Europe.
This version, purportedly from the Donaumonarchie (the Austro-Hungarian empire), has a quark filling studded with raisins. I topped it with plum sauce for good measure.
Palatschinken aus der Donaumonarchie
Palatschinken batter:
4 eggs and 2 yolks
425 ml milk
1 tsp salt
300 g flour
Filling:
200 g full fat or half fat quark
2 tbsp sugar
the juice and zest of half a lemon
2 egg whites, beaten until stiff
100 g raisins
butter for cooking
Whisk together the eggs, milk and salt. Sift over the flour and whisk well. Let rest briefly.
In the meantime, whisk together the quark, sugar and lemon zest and juice, then fold in the egg whites.
Using a crêpe pan or frying pan with a little butter, make 7-8 crepes from the batter (this will depend on the size of your pan and thickness of the Palatschinken).
Roll up the Palatschinken with the quark mixture and top with raisins. Serve immediately.
(The Butter Buch also suggests that you can also layer the Palatschinken and filling to make a large cake).
I think that Palatschinken really benefit from being served with a fruit compote. I used plum here, but apple, apricot, or even berry would also be delicious.
