AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES
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
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.
TOPFENPALATSCHINKEN - CREPES WITH QUARK FILLING
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
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 SWEET CHEESE CREPES BAKED IN CUSTARD
Categories Cheese Dairy Egg Fruit Dessert Bake Cream Cheese Currant Apricot Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 15
Steps:
- Make filling:
- In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
- Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
- Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
- In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
- Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.
AUSTRIAN CREPES
Categories Dairy Egg Breakfast Brunch Dessert Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 25 crêpes
Number Of Ingredients 7
Steps:
- In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour.
- Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
- Return skillet to heat and cook crêpe until underside is golden, 15 to 30 seconds. Slide crêpe onto a kitchen towel to cool. Make more crêpes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crêpes on another kitchen towel as they cool. Crêpes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap.
More about "austrian topfenpalatschinken austrian sweet crêpes recipes"
AUSTRIAN CREPES (PALATSCHINKEN) | GLOBALLY FLAVORED
From globallyflavored.com
4/5 (1)Category Breakfast, DessertCuisine AustrianTotal Time 10 mins
- Whisk together the eggs and coconut milk until combined. Then add flour and mix until smooth.
- Heat a medium pan over medium heat. Once the pan is hot, spray the pan with nonstick spray. Then pour in ½ cup of batter and swirl so that the bottom of the pan is coated with the batter. Cook the crepe for 1 minute, then use a spatula to carefully flip the crepe to the other side. Cook for one more minute, then transfer the crepe onto a plate. Repeat this process until the batter is gone, spraying with cooking oil in between in crepe.
- Spread 1 tablespoon of filling across the crepe so it is evenly coated. Starting from the bottom end of the crepe, begin to roll it tightly until you get to the other end. Place the crepe with the crease on a plate so it doesn’t unravel. Repeat with remaining crepes.
PALATSCHINKEN - AUSTRIAN CRêPES » LITTLE VIENNA
From lilvienna.com
Servings 5Estimated Reading Time 6 mins
AUSTRIAN CRêPES (PALATSCHINKEN) WITH NUTELLA, …
From livingoncookies.com
PALATSCHINKEN AUSTRIAN CREPES RECIPE » LITTLE VIENNA
From lilvienna.com
TOPFENPALATSCHINKEN (FARMER CHEESE CREPES) — TASTE OF AUSTRIA
From tasteofaustria.org
Estimated Reading Time 1 min
RECIPE FOR PALATSCHINKEN - AUSTRIAN PANCAKES HOW TO …
From austria.info
Phone 080040020000
TOPFENPALATSCHINKEN (CURD CHEESE PANCAKES) - VIENNA.INFO
From wien.info
THE TOP 10 AUSTRIAN FOODS – WITH RECIPES | EXPATICA
From expatica.com
AUSTRIAN-STYLE CREPES FOR HOLIDAY BREAKFAST OR DESSERT - ARKANSAS …
From arkansasonline.com
TRADITIONAL AUSTRIAN SWEETS & DESSERTS - CORD MAGAZINE
From cordmagazine.com
DURLACHER HOF AUSTRIAN RICOTTA CRêPES RECIPE | MYRECIPES
From myrecipes.com
AUSTRIAN RECIPES | ALLRECIPES
From allrecipes.com
REZEPT FüR TRADITIONELLE öSTERREICHISCHE TOPFENPALATSCHINKEN MIT ...
From pinterest.de
20 POPULAR AUSTRIAN FOODS TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
SUNDAY BRUNCH: PALATSCHINKEN RECIPE - SERIOUS EATS
From seriouseats.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
20 TRADITIONAL AUSTRIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
TOPFENPALATSCHINKEN MIT VANILLESAUCE | RECIPE | SWEET CREPES, …
From pinterest.com.au
10 MOST POPULAR AUSTRIAN DESSERTS - TASTEATLAS
From tasteatlas.com
TOPFENPALATSCHINKEN | CHEFTALK
From cheftalk.com
SWEETS & DESSERTS — TASTE OF AUSTRIA
From tasteofaustria.org
AUSTRIAN-STYLE CREPES FOR HOLIDAY BREAKFAST OR DESSERT - DETROIT FREE …
From freep.com
AUSTRIAN - PANCAKES IN CUSTARD SAUCE - TOPFENPALATSCHINKEN
From ukrainianclassickitchen.ca
27 BEST AUTHENTIC AUSTRIA FOOD & AUSTRIAN RECIPES
From ourbigescape.com
110 BEST AUSTRIAN DESSERTS IDEAS | RECIPES, AUSTRIAN ... - PINTEREST
From pinterest.com.au
PALATSCHINKEN - AUSTRIAN CRêPES » LITTLE VIENNA | RECIPE | AUSTRIAN ...
From pinterest.com
TOPFENPALATSCHINKEN MIT VANILLESAUCE | RECIPE | AUSTRIAN RECIPES, …
From pinterest.de
PALATSCHINKEN (AUSTRIAN CREPES) – THE ALLERGY MOM
From theallergymom.com
AUSTRIAN RECIPES & TRADITIONAL FOOD | GLOBALLY FLAVORED
From globallyflavored.com
FAVOURITE AUSTRIAN RECIPES: FIND THEM ALL HERE
From austria.info
8 AUSTRIAN DESSERTS THAT'LL HAVE YOU BOOKING A TRIP TO AUSTRIA
From gojourny.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
AUSTRIA FOOD GUIDE: 40+ TRADITIONAL AUSTRIAN FOOD DISHES YOU …
From travlinmad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love