Palatschinke

Palatschinke (plural Palatschinken) is the Austrian and Bavarian name of the thin, crepe-like variety of pancake common in Central and Eastern Europe.Central European pancakes are thin pancakes, comparable to the French crepe. Palatschinken are made by creating a runny dough from eggs, wheat flour, milk and salt and frying it in a pan with butter or oil. Unlike the thick American pancake, Palatschinken are usually served with different types of fillings and eaten for lunch or dinner.

Ordinary Palatschinke, sprinkled with sugar

Palatschinken are traditionally rolled with apricot jam or strawberry jam and sprinkled with confectioner's sugar. A variety of different fruit sauces, (like apple sauce) or thick fruit jams called lekvar, (plum, prune, raspberry, cherry or sour cherry jam), lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream, almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, or any combination thereof, may also be used. Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven.

Hortobagyi palacsinta filled with meat, served in Sopron

A well known Hungarian version of palatschinke is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon and rum filling, served flambeed in dark chocolate sauce made with egg yolks, heavy cream and cocoa.Palatschinken may also be eaten unsweetened, plain, or filled with cheeses, meat, mushroom or vegetable stews, topped with sour cream, or cut into thin strips, called Fladle in Germany′s Alemannic dialects and Frittaten in Austria. Fladle/Frittaten are used in Frittaten soup - pancake strips served in clear. EMAIL US YOUR RESTAURANT’S PICTURES, SPECIALTY AND MENU TO ADVERTISE ON COOKSNS.COM! Queen of Sheba Ethiopian 650 10th Avenue, New York, NY 10036(212) 397-0610 ‎[mappress mapid="11"]

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