Palatschinken From Brigitte Sealing

Palatschinken are the Austrian and German cousin of French crepes. Thin, lacy pancakes made from a simple flour-egg-water batter, then rolled up around sweet fillings and served warm. This version goes the chocolate route: melted unsweetened chocolate sweetened with powdered sugar, soft and oozing inside the warm pancake.

The water-based batter (no milk) is the move that defines true Palatschinken. Less fat than crepe batter, which gives them their signature delicate, almost paper-thin texture and lighter mouthfeel. The pancakes are meant to be tender and yielding, not spongy.

Beat the batter until “very fluffy” (per the directions) is the key. The little air bubbles whipped in are what give the pancakes their lightness and help them spread thin in the pan. Lazy mixing gives you thick, rubbery pancakes.

Melting unsweetened chocolate with powdered sugar (instead of using pre-sweetened chocolate) lets you control the sweetness exactly. The powdered sugar dissolves smoothly into the melted chocolate without graininess.

Pro Tips

• Make pancakes small (4 to 5 inches) per the recipe. Easier to flip and easier to roll without tearing.
• Heat the pan to medium, not high. Too hot and the edges crisp before the center cooks. Too cool and the pancakes turn rubbery.
• Tilt the pan immediately after dropping batter to spread it thin. Once the batter sets you can’t move it.
• Serve warm. Cold Palatschinken go leathery, and the chocolate filling firms up. They’re at their best in the first 10 minutes off the stove.

Variations

• Fill with apricot jam (Marillenmarmelade) for the most classic Austrian version.
• Use Nutella or chocolate-hazelnut spread instead of melted chocolate for a no-melt shortcut.
• Top with whipped cream and fresh berries instead of more powdered sugar.