Today I’m posting another classic Austrian dessert (or main dish, however you like…): namely, cream cheese crepes (Palatschinken) with vanilla sauce. Actually, we use curd cheese here in Austria, but as this is not so common in parts of the world, I replaced it with cream cheese in the recipe. (Directly to recipe)
Crepes, Palatschinken, Pancakes,…?! What’s the difference?
I use the name crepes here in my recipe, when actually I show you a recipe for the Austrian version of crepes: the Palatschinken. Palatschinken are like pancakes, but thinner.
Everything clear? No? So, once again:
Crêpes: French, very thin version of pancakes.
Palatschinken: Austria, Central and Eastern Europe area, in Germany they are called Pfannkuchen. A little bit thicker than crêpes, but much thinner than the American pancakes. And I believe Austrians use more butter and oil to fry them than the French. (And the dough is a bit more fluffy.) In Austria they are typically filled with apricot jam or curd cheese cream and we roll them (not fold them).
We eat them for dessert as well as for 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 Sachertorte or so…
Video Tutorial – How to make Crepes
Here is a short tutorial on how to make crêpes/Palatschinken, if you never tried it out.
The guy in the video tells you that it’s a total myth that people flip the crêpes up in the air. Bull****! This is NOT a total myth! I do flip my crepes up in the air eyerytime I feel adventurous, and it’s so much fun! Today I did it a few times and it always worked 😉 If the pan you’re using is a small one, it’s not too hard. Maybe I will do a video on this one day… 😀
Recipe for Austrian cream cheese crepes with vanilla sauce
AUSTRIAN CREAM CHEESE CREPES (PALATSCHINKEN) WITH VANILLA SAUCE
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
- 1/2 US cup sour cream if you like
- 1/2 US cup cream if you like
- 0.4 US cup icing sugar 2/5 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
- 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.