Wein Palatschinken Recipes

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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.

SHOKOLADE PALATSCHINKE



Shokolade Palatschinke image

Provided by Food Network

Categories     dessert

Time 50m

Yield 2 to 3 servings

Number Of Ingredients 25

2 tablespoons cocoa powder
2 tablespoons boiling water
1 cup beaten whole eggs
1 cup all-purpose flour
1 cup whole milk
1 tablespoon unsalted butter, melted
Pinch ground cinnamon
Pinch salt
1 cup heavy cream
Pinch sugar
A few drops vanilla extract
4 ounces raspberries
1 ounce sugar
1 ounce red wine
1 teaspoon cornstarch mixed with 1 teaspoon cold water
1/2 cup cream
1 tablespoon unsalted butter
Splash booze, such as brandy, amaretto, Curacao, etc.
8 ounces chocolate (white or dark)
Oil, for greasing
Dulce de leche, for filling
Sliced fresh strawberries and bananas, for filling
Chopped chocolate pieces, for garnish
Powdered sugar, for garnish
Cocoa powder, for garnish

Steps:

  • For the crepe base: Dissolve the cocoa powder in the boiling water in a bowl. Add the eggs, flour and milk and whisk until smooth. Whisk in the butter, cinnamon and salt, and then let the batter rest.
  • For the whipped cream: Whip the heavy cream with the sugar and vanilla until nice peaks form. Chill until ready to use.
  • For the raspberry coulis: Combine the raspberries, sugar and wine in a saucepan and bring to a simmer. Add the cornstarch and water slurry and simmer until thickened. Strain through a fine-mesh sieve.
  • For the ganache: Scald the cream and butter in a saucepan over medium-high heat. Remove from the heat and add the booze followed by the chocolate. Stir until a smooth texture is reached.
  • For cooking the crepes: Heat an oiled crepe pan or crepe maker until hot. Spread a thin layer of batter. Cook until golden on one side, then flip and cook until golden on the other side. Set aside. Repeat with remaining batter.
  • Add a line of dulce de leche to each crepe and top with bananas and strawberries. Roll up the crepes and cut in half. Arrange on plate with dollops of whipped cream and the ganache. Pour a pool of raspberry coulis onto the plate. Garnish with chopped chocolate pieces, powdered sugar and cocoa powder.

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