Palatschinken (Czech/Austrian Crepes)
Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Rum | 1/2 oz (15ml) | 32 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Spelt | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 ml milk
- 150 g flour ( wheat or spelt )
- 3 eggs
- 1 pinch salt
- A few drops rum (optional)
- Mineral water (optional, makes the dough more fluffy)
Directions
Mix the flour with the milk, stirring thoroughly. Mix in the eggs one-by-one, then stir in the salt and rum. If desired, thin the batter with a bit of mineral water.
Heat the pan well. Add a drop of oil and rub it over the pan with a kitchen towel .
Ladle a dipperful of the batter into the pan, tilting the pan so that the batter spreads as evenly as possible over the whole pan. Alternatively, you can accomplish this by using a special wooden tool used to spread crêpes.
Let cook about 45 seconds to 1 minute until the top of the palatschinke is dry.
Flip the pancake over, and allow it to brown for about 30 seconds on the other side. Remove from the pan, and set aside.
Repeat the cooking process until you have used up all the batter.