Fresh-Milled Palatschinken (Central European Crepes)
Ingredients
- 3 eggs large, about 150 g without shells
- 160 g fresh-milled spelt flour Optional alternative: 120 g fresh-milled wheat flour of any kind
- ¼ teaspoon salt
- 20 g sugar
- 1 teaspoon vanilla extract optional
- ¼ teaspoon cinnamon optional
- Butter or oil for the pan
Method
- In a large mixing bowl, combine the milk, eggs, fresh-milled flour, sugar and salt. If you like a little extra flavor, add the vanilla extract and cinnamon as well. These are optional but pair nicely with sweet fillings. Mix the mixture well until the batter becomes smooth and most lumps disappear. A hand mixer or immersion blender works well for this step, with hand mixer being my top recommendation! Because fresh-milled flour absorbs more liquid, the batter may thicken slightly as it sits. The consistency should be fairly thin, similar to heavy cream. If it seems too thick, stir in a small splash of milk.Some cooks prefer to let crepe batter sit for 15–20 minutes so the flour hydrates. With palatschinken, I often skip this step and start cooking immediately, and they still turn out thin and flexible.
- Place a nonstick skillet over medium heat. A good nonstick surface makes these much easier to cook. A well-seasoned cast iron pan can also work if it’s properly preheated. Lightly coat the pan with a little butter or oil.
- Pour roughly ¼-½ cup of batter into the center of the pan (start with ¼ cup and see if you can cover the surface of your pan. If not, add up to ½ cup). Quickly tilt and rotate the pan so the batter spreads into a thin layer across the bottom.
- Allow the palatschinken to cook for 45–60 seconds. The edges will start to lift slightly and the underside should turn lightly golden.
- Slide a thin spatula underneath and gently turn the crepe over. I like using an offset spatula, which slides under the crepe very easily. I often help myself with a cake server (the triangular tool used for serving cake) to support the other side while flipping. Cook the second side for about 20–30 seconds until lightly browned. Using two spatulas can make flipping easier, especially with very thin crepes.
- Transfer the finished palatschinken to a plate and repeat with the remaining batter. Stack them directly on top of each other to keep them soft and flexible.
Notes
- Fresh-milled flour behavior
Fresh flour absorbs more liquid than store-bought flour. If the batter thickens while you cook, simply stir in another splash of milk. - Spelt vs hard white wheat
Spelt produces very soft, tender crepes with a mild nutty flavor. Hard white wheat works well too and gives the palatschinken a slightly stronger structure. - The first crepe is a test
It’s normal for the first palatschinken to act as a test while you adjust the heat and the amount of batter. - Sparkling water trick
In many Austrian and Slovenian kitchens, cooks add a small splash of sparkling mineral water to the batter. The bubbles help make the crepes extra light.
Private Notes
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