Viennese Style Breakfast Crêpes Palatschinken Recipes

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HUNGARIAN CREPES: PALACSINTA



Hungarian Crepes: Palacsinta image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 7

3 eggs
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon sugar
Pinch salt
1 cup carbonated water
Butter, for cooking pancakes

Steps:

  • Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
  • Stir in the carbonated water at the last moment, just before cooking the pancakes.
  • Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
  • Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
  • Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)



Grandma Irena's Palacsinta (Hungarian Crepes) image

My Hungarian grandmother has made this for us ever since we were kids...certainly not health food but maybe one of the tastiest things you'll ever eat! Make it for breakfast or dessert.

Provided by Michele Avissar-Whiting

Categories     Breakfast and Brunch     Crepes     Sweet

Time 9h10m

Yield 5

Number Of Ingredients 15

2 cups all-purpose flour
2 eggs
1 cup milk
1 cup soda water
½ cup vegetable oil
1 pinch salt
1 cup chopped almonds
½ cup white sugar
¼ cup milk
¼ teaspoon vanilla extract
1 ½ teaspoons rum
¼ cup water
½ cup white sugar
½ cup chopped bittersweet chocolate
2 tablespoons margarine

Steps:

  • Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
  • To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
  • To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.
  • For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.
  • Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.

Nutrition Facts : Calories 872.6 calories, Carbohydrate 98.7 g, Cholesterol 71.4 mg, Fat 47.4 g, Fiber 5.4 g, Protein 15.1 g, SaturatedFat 10.7 g, Sodium 103.6 mg, Sugar 54.9 g

AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES



Austrian Topfenpalatschinken - Austrian Sweet Crêpes image

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

100 g flour (~ 3.5oz)
250 ml milk (~ 1 cup)
7 eggs (size ( M)
1 pinch salt
1 dash sparkling water (leave out if not at hand)
750 g ricotta cheese (26.5oz, usually 3 standard containers) or 750 g ricotta and cream cheese (26.5oz, usually 3 standard containers)
120 g sugar (~ 4.23oz)
1 tablespoon vanilla sugar
1 teaspoon lemon, cest
60 g butter (~ 1.1oz)
200 g creme fraiche (~ 7oz)
50 g confectioners' sugar (1.76oz)

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



Topfenpalatschinken - Crepes With Quark Filling image

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

280 g all-purpose flour
120 g sugar
90 g butter, unsalted, softened
1/2 liter milk
1 pinch salt
300 g Quark
50 g raisins
1 lemon, grated zest of
1/8 liter sour cream
powdered sugar, to dust
3 eggs

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

WEIN PALATSCHINKEN



Wein Palatschinken image

These fluffy, lightly sweet stuffed crepes can be found throughout Vienna at its myriad coffeehouses and konditorei, or pastry shops.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes 8

Number Of Ingredients 9

5 egg yolks plus 2 large egg whites
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon salt
6 tablespoons sweet white wine, such as Gewurztraminer
1 cup cold heavy cream
1 tablespoon poppy seeds
Confectioners sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Put 4 egg yolks and 1 tablespoon granulated sugar in a heatproof bowl set over a pan of simmering water. Whisk until thickened, about 2 minutes. Remove from heat; whisk in vanilla and zest. Sift together flour and salt; fold into yolk mixture.
  • Spread 1/4 cup batter in a 3-inch circle on a parchment-lined baking sheet. Repeat, making 8 circles total. Bake until golden, about 8 minutes. Let cool completely on sheet. Transfer to a wire rack.
  • Whisk together remaining yolk, 1/4 cup granulated sugar, and the wine in a saucepan over medium heat until thickened, 6 to 7 minutes. Remove from heat; whisk 1 minute. Transfer to a bowl. Refrigerate until cold, about 20 minutes.
  • Beat cream until stiff peaks form. Fold whipped cream and poppy seeds into wine mixture. Refrigerate 1 hour.
  • Transfer whipped-cream mixture to a pastry bag fitted with a large star tip. Hold each crepe, top side down; fold almost in half. Pipe about 1/4 cup whipped-cream mixture into crepe. Dust with confectioners sugar.

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