Palatschinken (Austrian Crêpes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Apricot jam

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 Confectioners' sugar
  • 1/4 tsp Salt, fine
  • 1/4 tsp Vanilla extract

• Dairy

  • 1 Butter
  • 1 cup Milk

Found on lilvienna.com

Ingredients

• 2 large eggs
• 1 cup milk (8 fl. oz, 240 ml)
• 1 cup all purpose flour (3 ½ oz, 130 g)
• 1/4 teaspoon fine salt
• 1/4 teaspoon vanilla extract (optional, omit for savory fillings)
• Butter, ghee or neutral tasting oil for coating the pan
• Apricot jam for the filling
• Confectioner‘s sugar for dusting

Directions

• Whisk the eggs using a hand whisk in a medium bowl until lightly beaten. Add salt, vanilla extract (if used) and 1/3 cup (80 ml) milk and stir until combined.
• Add flour and whisk until you get a smooth batter. The batter should be thick and tough so you can barely whisk it. Add a little milk if it is too hard to stir. Thick batters are the best remedy for avoiding lumps.
• Gradually add in the remaining milk while whisking.
• Heat an 8-inch (or larger) nonstick pan over medium heat. Add 1/2 teaspoon butter (or oil) and spread it carefully with a spatula to coat the bottom of the pan evenly. This is important, otherwise the butter will disturb you when swirling the pan for distributing the batter.
• Pour 1/3 cup batter (for an 8’’ pan, more for larger pans) into the center of the pan and swirl to spread evenly. Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Invert onto a plate - the browned side should touch the plate, you should see the pale side. This way the nice looking side will be outside when you roll it.
• Repeat with the remaining batter, adding 1/2 teaspoon of butter/oil for every Palatschinke. If the batter thickens over time, add some milk. You can keep the ready ones warm on a plate in the oven at low temperature.
• Spread each Palatschinke with Apricot jam (or other filling) and roll it from one side to the other. Dust the Palatschinken with confectioners sugar and serve with fork and spoon (the spoon serves as a knife). Enjoy!