Topfenpalatschinken
Tender Austrian cheese pancakes filled with sweet quark and topped with warm plum compote. A classic Viennese dessert that is elegant yet simple to make at home.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 large whole eggs
- ¾ cup milk
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 tablespoons butter (for cooking)
- 1 cup quark (or ricotta as substitute)
- 1 large egg yolk
- 2 tablespoons granulated sugar
- ½ teaspoon lemon zest
- ½ cup plum jam or compote
- ¼ cup sour cream (optional)
- 1 tablespoon powdered sugar
Instructions
- 1
Crack both eggs into a large mixing bowl, then pour in 0.75 cup milk and add 1 tablespoon granulated sugar.
- 2
Whisk the eggs, milk, and sugar together with a fork until the mixture is uniform and light, about 30 seconds.
- 3
Sprinkle 0.75 cup flour over the egg mixture, then whisk until no lumps remain and the batter is smooth like thick cream, about 1 minute.
- 4
In a separate small bowl, combine 1 cup quark, 1 egg yolk, 2 tablespoons granulated sugar, and 0.5 teaspoon lemon zest.
- 5
Stir the quark filling with a spoon until smooth and evenly mixed, about 30 seconds.
- 6
Place a 10-inch nonstick skillet over medium heat and add 1 tablespoon butter.
- 7
When the butter stops foaming and the pan is hot enough that a drop of batter immediately sizzles and bubbles, pour in 0.25 cup batter and tilt the skillet in a circular motion so the batter spreads into a thin 6-inch round.
- 8
Cook the pancake without moving it until the bottom is light golden brown and the surface looks mostly set but still slightly moist, about 1 minute.
- 9
Slide a spatula under the pancake and flip it onto the other side, then cook for another 20 seconds until the second side is lightly set.
- 10
Slide the cooked pancake onto a clean plate and repeat with the remaining butter and batter to make 3 more pancakes.
- 11
Lay one warm pancake on a clean work surface and spread 3 tablespoons quark filling across the center in a 3-inch-wide strip, leaving 1 inch uncovered on each short edge.
- 12
Fold one long edge of the pancake up and over the filling, then fold the opposite long edge over to form a tightly rolled cylinder.
- 13
Repeat with the remaining 3 pancakes and filling, placing each finished roll seam-side down on a serving plate.
- 14
Warm the plum jam gently in a small saucepan over medium-low heat, stirring once or twice, until it steams slightly, about 2 minutes.
- 15
Pour the warm plum compote in a thin line down the center of each pancake roll, dividing it evenly among the 2 servings.
- 16
Dust the top of each serving with 0.5 tablespoon powdered sugar using a fine-mesh sieve, and drizzle with 2 tablespoons sour cream if desired.
Tools you’ll need
- large mixing bowl
- fork
- whisk
- small mixing bowl
- spoon
- 10-inch nonstick skillet
- spatula
- clean plate
- work surface
- small saucepan
- fine-mesh sieve
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