Viennese Crêpes Recipes

TOPFENPALATSCHINKEN - CREPES WITH QUARK FILLING

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.

BANH XEO (VIETNAMESE CREPES)

Steps:

• Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
• Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
• Preheat oven to 200 degrees F (95 degrees C).
• Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
• Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
• Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.

VIENNESE-STYLE BREAKFAST CRêPES (PALATSCHINKEN)

Steps:

• 1. Stir the brandy into the apricot jam; set aside.
• 2. Sift the flour, sugar and salt into a medium-size mixing bowl. Gradually add the milk, stirring, to make a smooth batter. Add the eggs and vanilla, and stir until the batter is smooth again.
• 3. Heat a small pat of butter in a nonstick 9-inch skillet over medium heat. Pour in about 1/3 cup batter or just enough to thinly (but completely) cover the skillet. (Tip: the best way to achieve this is, just after adding the batter, swirl or rotate the skillet from side to side to help the batter spread across the skillet. Work quickly though, before the batter begins to cook and "set".)
• 4. Cook the crepes, one at a time, over medium heat until the bottom is lightly browned and the pancake is firm. Flip the crepe and cook the other side until lightly browned. Don't overcook them, as they will become stiff.
• 5. Transfer cooked crepes to a flat surface and spread a small amount of the brandied jam on each crepe. Then roll up the crepe neatly. Stack rolled crepes on a platter, and cover with a clean cloth to keep them warm. Repeat this Steps #4 and #5 until all the batter is used.
• 6. To serve, generously dust each Palatschinken with powdered sugar.