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 (PALATSCHINKEN) WITH VANILLA SAUCE
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!
Julia @ HappyFoods Tube meint
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! 🙂
wordpressadmin meint
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
wordpressadmin meint
I meant borrowed, not bought! ;D sorry, too tired when I wrote this 😉
Julia @ HappyFoods Tube meint
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!
wordpressadmin meint
Thank you! I wish you a very nice weekend too! 🙂