Austrian Palatschinken with Jam & Sour Cream
Delicate crêpe-like pancakes filled with jam and topped with sour cream—a classic Austrian dessert dinner. Ready in under 45 minutes with pantry staples.
- Total time
- 40 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 cup all-purpose flour
- 1.25 cups whole milk
- 2 large eggs
- 4 tbsp butter, divided
- ¼ tsp salt
- ½ cup jam (apricot or raspberry)
- ¾ cup sour cream
- 2 tbsp powdered sugar
Instructions
- 1
Whisk flour and salt in a large bowl.
- 2
Beat eggs and milk together, then pour into flour. Whisk until smooth.
- 3
Let batter rest 10 minutes at room temperature.
- 4
Heat an 8-inch nonstick skillet over medium heat. Add 0.5 tbsp butter.
- 5
Pour 3 tbsp batter into pan, tilting immediately to spread thin. Cook until light golden, ~90 seconds.
- 6
Flip and cook 30 seconds on the other side until set. Slide onto a plate.
- 7
Repeat with remaining batter and butter, adding 0.5 tbsp butter per pancake.
- 8
Spread 1 tbsp jam on each palatschinken, fold in half, then in quarters.
- 9
Arrange on serving plates. Top with sour cream and dust with powdered sugar.
Tools you’ll need
- 8-inch nonstick skillet
- large mixing bowl
- whisk
- measuring cups and spoons
- spatula or thin crepe turner
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