• Zur Hauptnavigation springen
  • Skip to main content
  • Zur Hauptsidebar springen
Vienna Sunday Kitchen
  • Home
  • Alle Rezepte
  • English Recipes
  • Food Fotografie
  • EBOOKS & DOWNLOADS
menu icon
go to homepage
  • Home
  • Alle Rezepte
  • English Recipes
  • Food Fotografie
  • EBOOKS & DOWNLOADS
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Alle Rezepte
    • English Recipes
    • Food Fotografie
    • EBOOKS & DOWNLOADS
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » English Recipes

    Austrian Topfenpalatschinken (Curd Cheese Crepes)

    Okt 18, 2016 · 5 Kommentare

    This recipe for quick Austrian Topfenpalatschinken (curd cheese crepes) with vanilla sauce is a classic from grandma's pastry kitchen. In this simple version, the pancakes are not baked in the oven, which makes the recipe faster and easier to make.

    The vanilla sauce is quickly mixed with cornstarch, sugar and vanilla and does not require eggs.

    What's the difference between Crêpes, Palatschinken, and Pancakes?

    I use the name crepes here in my recipe, when actually I show you a recipe for the Austrian version of crepes: the Palatschinken. Austrian Palatschinken are thinner than pancakes, but a bit thicker than French crepes, actually.

    We eat Palatschinken with various sweet fillings like jam or curd cheese for dessert as well as main dish. Except at my Granny's. When you visit her you get them as the second dessert, after soup, salad, lots of Schnitzel and after a Sacher Cake or so...

    Recipe for Austrian curd cheese crepes with vanilla sauce

    Austrian Cream Cheese Crepes with Vanilla Sauce

    AUSTRIAN CREAM CHEESE CREPES (PALATSCHINKEN) WITH VANILLA SAUCE

    Rezept drucken / Print Recipe
    Auf Pinterest merken / Save on Pinterest
    Screen bleibt an beim Kochen / Prevent your screen from going dark
    Traditional Austrian crepes (Palatschinken) with cream cheese and lemon filling and vanilla sauce topping.
    Vorbereitungszeit 15 Minuten Min.
    Zubereitungszeit 30 Minuten Min.
    Gesamtzeit 1 Stunde Std. 5 Minuten Min.
    Portionen 8 small crepes
    Autor Angelika Kreitner-Beretits

    Zutaten

    for the crepes

    • 1 US cup flour 120g, I used wholemeal spelt flour
    • 0.85 US cup milk 200ml, 17/20 US cup
    • 1 tbsp. lemon juice
    • 1 egg 2 eggs if you want it extra fluffy
    • 1 tbsp. vanilla sugar altern. icing sugar and vanilla pod/powder
    • 1 pinch salt

    for the filling

    • ~1 US cup cream cheese ~250g, curd cheese originally
    • ½ US cup sour cream if you like
    • ½ US cup cream if you like
    • 0.4 US cup icing sugar ⅖ US cups, 50g
    • 2 tbsp. lemon juice
    • 4 tbsp. raisins if you like
    • 3-4 tbsp. Rum or rum flavoring

    for the vanilla sauce topping

    • 1-2 vanilla pods or 1-2 tsp. vanilla powder
    • 3 tbsp. cornstarch
    • 0.35 US cup granulated sugar 7/20 US cups, 70g
    • 4 US cup milk ~1 liter
    • 3-4 saffron threads eventually, if you want the sauce to be slightly more yellow

    Instruction

    • For the crepes dough, mix all of the ingredients with a whisk, cover and let rest for 20 minutes (in the fridge). If you use vanilla pods instead of vanilla sugar, cut them lenghtwise and scrape out the core.
    • Mix all of the ingredients for the cream cheese filling.
    • Depending on the flour, after the 20 minutes rest you may add more flour or milk to the dough.
    • In a small pan, make very thin crepes. In the blogpost above, I added a youtube tutorial on making crepes, if you didn't make some yet.
    • For the vanilla sauce, put the milk in a pot. Put aside 10 tbsp. of the milk. Heat up the pot with the milk. Mix the sugar and the cornstarch with the 10 tbsp. of milk. When the milk in the pot begins to boil, switch to lower level. Add the vanilla-starch-mix (and some saffron, eventually). Stir for a few minutes, until the sauce becomes thicker.
    • Fill the crepes with 2-3 tbsp. of cream cheese filling and form rolls like in the pictures above. Garnish with hot vanilla sauce.

    (c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

    Oktober 18, 2016
    Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
    « Vegetable Stew With Sausages & Easy Dumplings
    Schnelle Topfenpalatschinken mit Vanillesoße »

    Leser-Interaktionen

    Kommentare

      Ich freu mich über deine Rückmeldung zum Rezept in den Kommentaren! Antworten abbrechen

      Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert

      Rezept-Bewertung /// Recipe Rating




    1. Julia @ HappyFoods Tube meint

      Oktober 20, 2016 at 1:18 pm

      I didn't know you don't call crepes pfannkuchen - I love when I learn new things when reading other blogs! Palatchinken sounds almost like our palacinky 🙂 so I guess their Slovak name comes from the Austrian version of crepes :). The vanilla sauce sounds yummy so definitely trying it soon! 🙂

      Antworten
      • wordpressadmin meint

        Oktober 20, 2016 at 9:58 pm

        Hi Julia! I think its the other way around and the Austrians stole (or "bought") the palacinky recipe from slovakia or czech republic 😉 almost all of the Viennese recipes are not originally from Austria but from the neighbourhood countries, when the habsburg monarchy was in power. So I guess we have to be very thankful for all the good food you brought to us!;) Best wishes, angelika

        Antworten
        • wordpressadmin meint

          Oktober 21, 2016 at 6:38 am

          I meant borrowed, not bought! ;D sorry, too tired when I wrote this 😉

          Antworten
          • Julia @ HappyFoods Tube meint

            Oktober 21, 2016 at 1:45 pm

            You think? 🙂 I guess many European countries are like this. They have their own classic dishes but also many "borrowed" ones 🙂 that they made their own. Happy Weekend!

            Antworten
            • wordpressadmin meint

              Oktober 22, 2016 at 8:32 pm

              Thank you! I wish you a very nice weekend too! 🙂

    Haupt-Sidebar

    Angelika Vienna Sunday Kitchen

    Hallo und herzlich willkommen! Bei Vienna Sunday Kitchen gibt es Wiener Küche, Feiertagsrezepte, traditionelle Oma-Rezepte und ganz viele Mehlspeisen...

    Mehr über mich →

    Beliebt

    • Schweinsbraten Kümmelbraten mit knuspriger Schwarte
      Die perfekte Bratenkruste für Schweinsbraten (Kümmelbraten Anleitung)
    • Apfelkuchen Rezept Mürbteig
      Omas berühmter Apfelkuchen
    • Biskuitroulade mit Marillenmarmelade
      Omas Geheimrezept für wirklich flaumige Biskuitroulade
    • Marillenknödel angerichtet
      Omas flaumige Marillenknödel aus Topfenteig
    • Rindsuppe selber machen
    • Topfenstrudel in 10 Minuten
    • Mohnstrudel aus Germteig
    • Mohnnudeln Rezept
      Mohnnudeln selber machen

    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ nach oben

    Rezepte

    • Feiertagsrezepte
    • Hausmannskost
    • Mehlspeisen
    • English Recipes

    Newsletter

    • Gratis E-Books & mehr in der Vienna Sunday Kitchen Community

    Kontakt

    • Food Fotografie & Food Videos Wien
    • About
    • Kontakt
    • Impressum & Datenschutzerklärung

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme