Crêpes (Austrian Palatschinken)

Palatschinken are the Austrian version of pancakes or what the French would refer to as crêpes. They are traditionally filled with apricot jam mixed with a shot of cognac or brandy. But, of course can be filled with your choice of sweet or savoury fillings, or chopped up and added to soup. Here is the basic recipe for Palatschinken. Where you go from there is up to you!

1 cup all-purpose flour, unbleached
1 pinch sea salt
2 Tbsp. sugar
1 cup milk
2 large eggs

Whisk the flour, milk, sugar, and salt together until smooth, then whisk in the eggs.

Heat 2 Tbsp. of oil in a pan over medium-high heat and start the first pancake by pouring in roughly 4 Tbsp. of batter. The pan floor should be covered thinly but completely. Allow to brown slightly, turn, and brown on the other side. Remove and continue making the individual pancakes, stacking them as they are ready. Keep warm on a covered plate. Add 2 Tbsp. of oil for each pancake.

To make the pancakes extra fluffy you can also add a little bit of sparkling mineral water when adding the eggs.

The batter keeps in the fridge for a day or two, so you can prepare everything the night before if you want an early morning pancake breakfast.

Fillings:
One of the classic Viennese sweet fillings is apricot jam, which is usually infused with a shot of brandy, then spread thinly on the Palatschinken and rolled up. Serve sprinkled with fine powder sugar.

Savoury Fillings:  Spinach and feta cheese, ham and cheese, or Mozzarella and tomatoes.

Sweet Fillings:  Jams and jellies of all types, curd cheese, or apple cinnamon to name just a few.

Makes 4-6 servings.