Topfenpalatschinken Mit Vanillesauce Recipe

I decided to whip up these topfenpalatschinken because i’ve been craving a sweet and tangy treat that feels both homey and just a little bit adventurous, and even though i messed up the pancake mix a couple times, that perfect combo of zesty topfen filling and warm vanilla sauce totally made my day.

I think this Topfenpalatschinken mit Vanillesauce recipe is nutritious n tasty. I love using eggs, milk, n flour for a smooth batter, plus topfen mixed wit lemon zest n sugar for a light filling.

My creamy vanilla sauce thickened wit egg yolks n cornstarch adds a rich, satisfying flavor.

Ingredients

• All-purpose flour: Gives your pancake structure through carbohydrates but lacks fiber, so don’t overdo it.
• Eggs: They add protein to the batter and filling, and help bind everything together so it isn’t too crumbly.
• Milk: Adds creaminess plus calcium for a richer texture in both the batter and sauce.
• Topfen (quark): A protein-packed dairy that brings a tangy taste and smooth consistency to the filling.
• Vanilla bean: Naturally sweet and aromatic, boosting the flavor of the sauce real good.
• Lemon zest: Imparts a bright citrus kick that balances out the heavy, rich filling.
• Granulated sugar: Sweetens both the filling and sauce, making every bite delightfully sugary.
• Cornstarch: Thickens the vanilla sauce, giving it a smooth and pleasing texture you’ll love.

Ingredient Quantities

• 250g all-purpose flour
• 3 eggs for the pancake batter
• 300ml milk for the batter
• 200ml water
• A pinch of salt
• 1 tbsp vegetable oil
• 500g topfen (or quark)
• 2 eggs for the topfen filling
• 50g granulated sugar for the filling
• Zest of 1 lemon
• 500ml milk for the vanilla sauce
• 50g granulated sugar for the sauce
• 1 vanilla bean (scraped) or 1 tsp vanilla extract
• 3 egg yolks for the sauce
• 2 tsp cornstarch

How to Make this

1. In a big bowl, mix 250g of all-purpose flour, 3 eggs, 300ml milk, 200ml water, a pinch of salt, and 1 tbsp vegetable oil until the batter is smooth and free of lumps.

2. Let the pancake batter rest for about 15 minutes while you prepare the filling, this helps it thicken a bit.

3. In another bowl, stir together 500g of topfen (or quark), 2 eggs, 50g granulated sugar, and the zest of 1 lemon until the filling is well combined.

4. Heat a non-stick pan on medium heat, and pour just enough batter to cover the bottom of the pan thinly. Cook each side until they are light golden and set, then transfer them to a plate.

5. Once you finish cooking all the pancakes, spread a nice spoonful of the topfen filling on each pancake and roll them up gently.

6. For the vanilla sauce, combine 500ml milk, 50g granulated sugar, and the scraped seeds of 1 vanilla bean (or 1 tsp vanilla extract) in a saucepan. Heat this mixture slowly over medium heat.

7. In a separate bowl, beat 3 egg yolks with 2 tsp cornstarch until it forms a smooth mixture.

8. When the milk mixture starts to simmer, slowly whisk in the egg yolk mixture. Stir continuously over low heat until the sauce thickens – don’t let it boil or it might scramble.

9. Once thickened, remove the vanilla sauce from the heat and let it cool slightly.

10. Drizzle the warm vanilla sauce generously over your topfenpalatschinken and serve immediately, enjoy!

Equipment Needed

1. Large mixing bowl for preparing the pancake batter
2. Whisk for mixing the batter until smooth
3. Measuring cups and spoons to accurately add milk, water, oil, and sugar
4. A second bowl for mixing the topfen filling
5. Zester or fine grater for the lemon zest
6. Non-stick frying pan for cooking the pancakes
7. Spatula for flipping the pancakes
8. Plate to transfer and hold the cooked pancakes
9. Saucepan for heating up the vanilla sauce
10. Small bowl for beating the egg yolks and cornstarch mixture
11. Whisk or fork for stirring the egg yolk mixture into the sauce

FAQ

• Q: Can I substitute quark if I don’t find topfen?
  A: Yes, you can use quark as a perfect substitute. Theyre pretty much the same so no worries bout taste.
• Q: Do I have to use all the specified milks or can I mix them up?
  A: Its best to follow the recipe since one milk is for the batter and one for the sauce, mixing them up might affect the texture.
• Q: What if I dont have a vanilla bean?
  A: You can use 1 tsp of vanilla extract instead, it still gives good flavour.
• Q: How can I prevent the pancakes from sticking to the pan?
  A: Make sure you use a good amount of oil or butter and keep the pan at the right temperature. If not, your pancakes may stick.
• Q: Can I make the vanillesauce ahead of time?
  A: Sure ya can! Just reheat it gently on the stove while stirring constantly to keep it smooth.

Topfenpalatschinken Mit Vanillesauce Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can try using a mix of whole wheat flour and cake flour to keep the texture light.
• Instead of vegetable oil, melted butter or even a bit of coconut oil works fine and adds a nice flavor.
• If topfen (quark) is hard to find, ricotta cheese makes a pretty decent substitute in the filling with a similar texture.
• For the vanilla, you can simply swap the vanilla bean with about 1 tsp of vanilla extract if that’s more available in your kitchen.
• If you run out of cornstarch, arrowroot powder or potato starch can be used as a replacement in the sauce to thicken it up.

Pro Tips

1. When mixing the pancake batter, let it rest for about 15 minutes – this really helps the flour absorb the liquids and makes the pancakes much smoother. If you can wait a few extra minutes, even better, cause it gives the batter a chance to settle and become less lumpy.

2. Be super careful when cooking the pancakes in your non-stick pan. If the pan is too hot it can burn the edges of the pancakes, so make sure to keep the heat on medium. A lightly greased pan (using a little oil or butter) really helps the pancake cook evenly without sticking.

3. When you’re making the vanilla sauce, slowly whisk the egg yolk and cornstarch mixture into the hot milk. Don’t rush it! Stirring constantly over low heat is key so that the eggs don’t scramble, even if it feels a bit tedious. Patience here gets you a smooth and creamy sauce.

4. Finally, once you fill and roll up the pancakes, serve them with the warm vanilla sauce right away. The pancakes taste best when the sauce is still a little warm, so try not to let them sit too long before eating. Enjoy every bite!