Austrian Palatschinken with Lemon and Sugar

About This Recipe

Palatschinken are Austria's version of thin, delicate crepes, distinct from the country's more famous kaiserschmarrn in that they're cooked whole and flat, then filled and rolled rather than torn into pieces. This classic version keeps the filling as simple as possible, just a scatter of sugar and a generous squeeze of fresh lemon juice, letting the crepe's delicate, slightly eggy flavor lead rather than being overwhelmed by a heavier filling. The technique that matters most is getting the batter thin enough and the pan hot enough to produce a genuinely delicate, lacy crepe rather than a thick, doughy pancake — a well-seasoned or nonstick pan, just enough batter to coat the bottom in a thin layer, and a quick flip once the edges release cleanly are all essential. Letting the batter rest for at least 20 minutes before cooking allows the flour to fully hydrate, producing a more tender, less rubbery crepe. Rolled and dusted generously with powdered sugar, palatschinken remain one of Austria's most beloved simple desserts, equally at home as a light afternoon treat or a comforting end to a family dinner.

Ingredients

Serves 6

• 1.5 cupsall-purpose flour
• 2 cupsmilk
• 3eggs
• 2 tbspsugar
• 0.25 tspfine sea salt
• 3 tbspbutter(melted, plus more for cooking)
• 0.5 cupsugar(for filling)
• 2lemons(juiced)
• 0.5 cuppowdered sugar(for dusting)

Instructions

1. 1

   Make the batter

   Whisk flour, milk, eggs, sugar, salt and melted butter together until smooth and thin, like heavy cream.

2. 2

   Rest the batter

   Let the batter rest for at least 20 minutes at room temperature.

   Resting the batter lets the flour fully hydrate, producing a more tender, less rubbery crepe.

3. 3

   Cook the crepes

   Heat a small amount of butter in a nonstick pan over medium heat. Pour in a thin layer of batter, swirling to coat the pan evenly.

4. 4

   Flip

   Cook 1-2 minutes until the edges release cleanly and the underside is lightly golden, then flip and cook 30-60 seconds more.

5. 5

   Fill and roll

   While warm, sprinkle each crepe with sugar and a squeeze of lemon juice, then roll up.

6. 6

   Serve

   Dust generously with powdered sugar and serve warm.

Variations

• •

  Fill with apricot jam instead of sugar and lemon for a classic alternative version.

• •

  Add a spoonful of quark or sweetened cream cheese as filling for a richer dessert.

• •

  Add a splash of dark rum to the batter for extra flavor.

Storage

Best eaten fresh and warm. Unfilled crepes can be stored, stacked with parchment between layers, in the fridge for up to 2 days.

Frequently Asked Questions