Growing up in Germany, I ate a lot of Palatschinken. Palatschinken are a thicker version of the French Crepe. Palatschinken are traditionally filled with apricot jam and then rolled like a jelly roll.
I always loved them as a kid and now my kids are crazy about Palatschinken. Sometimes we fill them with Nutella or a special sweet cottage cheese, sour crème, cinnamon, and vanilla extract filling. Sometimes, we just eat them plain. Palatschinken are great for breakfast, lunch or dinner.
• 2 cups milk
• 2 eggs
• 1 cup flour
• pinch of salt
• fill as desired
• Beat Eggs
• Stir in Milk and Salt
• Sift in Flour slowly, while mixing
• Batter should be the consistency of heavy cream
• Add additional Milk or Flour to achieve desired consistency
• Add a small amount of oil to med-high heated pan
• Hold pan handle with one hand and ladle in the other
• While tipping pan as needed for coverage, pour a thin layer of batter into the pan
• Return pan to burner and cook until top surface of Palatschinken has a dry, matte finish
• Flip with a spatula and brown the other side
This recipe makes about 15 Palatschinken.