Omas Fluffige Palatschinken Recipe

There’s something absolutely magical about waking up and deciding that today is the day you’re going to make palatschinken—they’re like the love child of crepes and pancakes, and trust me, your taste buds will never be the same!

I love making up recipes that have a touch of nostalgia, and Omas Fluffige Palatschinken is a super example. This delicate crepe, made with all-purpose flour, eggs, and milk, has a hint of sweetness from granulated sugar and vanilla.

I think this fluffy dish is a perfect vehicle for a light dessert or breakfast treat.

Ingredients

• All-purpose flour: A versatile baking staple, provides structure and carbohydrates.
• Granulated sugar: Adds sweetness, enhancing flavor and caramelization.
• Eggs: Provide protein and richness, contributing to structure and fluffiness.
• Milk: Adds moisture, protein, and creaminess, resulting in tender texture.
• Vanilla extract: Provides fragrant sweetness, enhancing overall flavor profile.
• Unsalted butter: Adds richness and moisture, contributing to tenderness and taste.

Ingredient Quantities

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• Pinch of salt
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter, melted
• Additional butter for frying
• Powdered sugar, for dusting (optional)
• Fruit preserves or jam, for serving (optional)

How to Make this

1. In a big mixing bowl, mix well the flour, sugar, and salt.

2. In another bowl, whip the eggs, then add them to the milk and stir in the vanilla extract.

3. Slowly incorporate the liquid components with the dry mixture, mixing steadily until the batter is smooth and lump-free.

4. Add the melted butter to the batter and mix until fully incorporated.

5. Warm a skillet or crepe pan that doesn’t stick over medium heat. Lightly coat the pan with a little bit of butter. You want just enough to keep the batter from sticking, but you don’t want the batter frying in a lot of melted butter.

6. Into the skillet, pour approximately 1/4 cup of the batter, and swirl it about to make an even, thin layer.

7. Palatschinken should be cooked for about 1-2 minutes, or until the edges start to lift and the underside is golden.

8. Using a spatula, flip the palatschinken with care, and cook the side that was just facing up until it turns golden, about 1 minute more.

9. Move the cooked palatschinken to a warm plate and do the same with the remaining batter, using more butter in the skillet as needed.

10. If desired, you can sprinkle the palatschinken with powdered sugar before serving. Palatschinken can also be served with fruit preserves or any kind of jam. They are delicious and delightful to eat while warm.

Equipment Needed

1. Mixing bowls (at least two)
2. Whisk
3. Spatula
4. Skillet or non-stick crepe pan
5. Measuring cups
6. Measuring spoons
7. Ladle or 1/4 cup measuring cup for pouring batter
8. Plate for holding cooked palatschinken

FAQ

• Q: Can I use a non-dairy milk as a substitute?A: Yes, almond milk, soy milk, or any other non-dairy milk of your choice can be used.
• Q: Is it necessary to include the sugar in the batter?The sugar offers a touch of sweetness, but feel free to leave it out if you like your palatschinken less sweet.
• Q: What is the best way to prevent the palatschinken from sticking to the pan?A: Before adding the batter, make sure that the frying pan is hot enough and has been lightly greased with butter.
• Q: Can these be prepared in advance?A: Certainly, you can prepare them ahead of time and keep them in the fridge for as long as two days. To serve, warm them gently in a skillet.
• Q: How thick should the batter be?The batter should be thin, like a crepe batter, which lets it spread easily across the pan.
• Q: Can I make the batter ahead of time?A: Yes, the batter can be mixed ahead of time and stored in the refrigerator. It will keep well for 24 hours before cooking.

Omas Fluffige Palatschinken Recipe Substitutions and Variations

1 cup all-purpose flour: You may replace this with 1 cup of whole wheat flour for a nuttier flavor.
2 tablespoons granulated sugar: Use 2 tablespoons of honey or maple syrup as a substitute. In that case, decrease the milk a little to keep the consistency the same.
1 cup milk: Substitute almond milk or oat milk for a non-dairy alternative.
1 teaspoon vanilla extract: Substitute with 1 teaspoon of almond extract for a unique flavor profile.
1 tablespoon unsalted butter, melted: Substitute with 1 tablespoon of coconut oil for a hint of coconut flavor in your dish.

Pro Tips

1. Rest the Batter Allow the batter to rest for at least 30 minutes before cooking. This helps the flour fully absorb the liquid, resulting in a more tender and flavorful palatschinken.

2. Consistent Heat Keep your skillet or crepe pan at a consistent medium heat. Too hot, and the palatschinken will burn before they’re cooked through; too cool, and they’ll be pale and may not cook evenly.

3. Thin Batter for Thin Crepes If the batter seems too thick when you start cooking, you can thin it out with a little bit of additional milk. The consistency should be similar to heavy cream.

4. Proper Swirling Technique When you pour the batter into the skillet, quickly lift and swirl the pan to spread the batter evenly and thinly. This ensures the palatschinken cooks evenly and has a delicate texture.

5. Keep Warm in the Oven Preheat your oven to a low setting (around 200°F or 95°C) and keep the cooked palatschinken warm on a plate with a cover while you prepare the rest. This ensures they’re all warm and ready to serve at the same time.